Beat cream cheese until fluffy.
Add sweetened condensed milk and beat again until smooth.
Add lemon juice, water, lemon zest, and dry pudding mix. Beat until combined.
Fold in 1/2 of whipped topping.
Pour cheesecake filling into prepared pie crust
Refrigerate for at least 2 hours.
Serve with whipped topping.
Garnish with lemon slices and chocolate curls if desired.