| 1 | In microwave-safe bowl, combine sugar, cornstarch and flour. |
| 2 | Gradually stir in water until smooth. |
| 3 | Cook on high in microwave oven until mixture boils, stirring several times. |
| 4 | Reduce heat; cook 1 minute. |
| 5 | Remove from oven. |
| 6 | Stir about ?cup hot mixture into egg yolks; blend well. |
| 7 | Add yolk mixture back into hot mixture; stir well. |
| 8 | Cook on high in microwave until mixture bubbles, stirring 2-3 times. |
| 9 | Remove from the oven; stir in butter, peel and juice. |
| 10 | Transfer 1/3 of lemon mixture to small bowl. |
| 11 | Immediately add white chocolate chips and stir until melted. |
| 12 | In food processor bowl, beat cream cheese until smooth. |
| 13 | Add melted chocolate chip mixture and mix to blend. |
| 14 | Spread over bottom of cooled crust. |
| 15 | Spoon lemon mixture over cream cheese layer. |
| 16 | Refrigerate 2 to 3 hours to set. |
| 17 | Pipe whipped cream over pie and garnish with toasted almonds before serving. serves 8-10 |
