Two Layer Lemon Tart

i adapted this from a key lime pie recipe that i got from a bon appetit magazine a couple of years ago. it has a baked layer and a chilled layer. i really like the combination of both. i'm trying to think of some new things to make for cafe forever. this turned out well. it was not as tart as the key lime pie is. the lemon juice just must not be as tart. the tart was a little bit too mild tasting. i think the next time i make it i'll add more lemon juice and try putting some lemon zest in the crust for a little bit more flavor. here's the recipe...

crust:
1 1/2 cups graham cracker crumbs
1 stick butter, melted
3 tablespoons sugar

baked layer:
1 14 ounce can sweetened condensed milk
1/2 cup lemon juice
3 large egg yolks

chilled layer:
8 ounces cream cheese, softened
1/2 cup sweetened condensed milk
1/4 cup lemon juice
2 tablespoons sugar
1 teaspoon vanilla

Crust: Preheat oven to 350. Mix cracker crumbs, butter and sugar together. Press into a 9 inch springform pan. Bake for 8 minutes and cool completely.

Baked Layer: Whisk toghether condensed milk, lemon juice, and egg yolks. Pour into crust and bake until set, about 25 minutes. Cool to room temperature.

Chilled Layer: Beat cream cheese, condensed milk, lemon juice, sugar, and vanilla in a large bowl. Pour over baked layer and smooth top. Cover and chill until firm, at least 4 hours.

To unmold run a sharp thin knife around the edge and then unmold.