Instructions

1. Place 16 ounces cream cheese in the bowl of a stand mixer. (Alternatively, place in a large bowl if using an electric hand mixer.) Crack 2 large eggs over the cream cheese. Let sit at room temperature until the cream cheese is softened, 20 to 30 minutes.
2. Make the crust:
3. Arrange a rack in the middle of the oven and heat the oven to 350°F. Break 12 graham crackers into rough 2-inch pieces and place in a food processor fitted with a blade attachment. Process into fine crumbs, about 30 seconds.
4. Melt 7 tablespoons unsalted butter in a microwave-safe bowl. Add the melted butter to the food processor and pulse to combine, about 5 (1-second) pulses. (Alternatively, place the crackers in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into uniform fine crumbs. Transfer to a large bowl, add the melted butter, and mix until evenly combined.)
5. Transfer the mixture to a 9-inch pie pan (not deep dish) and use the bottom of a measuring cup to carefully press it evenly into the bottom and up the sides. Bake until fragrant, about 5 minutes. Set aside to cool while you make the filling.
6. Make the filling:
7. Add a pinch of kosher salt to the cream cheese and eggs and beat on medium-low speed until the mixture is creamy and smooth, 1 to 2 minutes.
8. Transfer half the mixture to a medium bowl. Add 1/4 cup granulated sugar to that bowl and mix with a rubber spatula until well combined.tablespoon measure into the mixture and set aside.
9. Add 3/4 cup packed dark brown sugar to the remaining cream cheese mixture. Using the same rubber spatula, mix until fully combined, lump-free, and evenly brown in color.
10. To assemble the pie, alternate dropping tablespoons of the white and brown batters into the crust. Avoid having the same color touch each other too much if possible to create a more distinctive swirl look. Drag a small offset spatula or butter knife first horizontally and then vertically through the batters to create a swirled, marbled pattern.
11. Bake until the center is just set, 30 to 35 minutes. Place on a wire rack and let cool to room temperature, about 2 hours. Chill uncovered in the refrigerator for at least 2 hours.
12. Make the brown sugar boba:
13. When ready to serve, make 1/2 cup boba according to the package directions, stirring often to avoid pearls clumping together. Remove from the heat. Using a slotted spoon, transfer the cooked pearls into a bowl of ice water.
14. When cooled, drain the boba. Place in a small saucepan, add 1/4 cup packed dark brown sugar, and simmer over medium heat until the sugar is melted and syrupy, about 5 minutes. Remove from the heat.
15. Top the whole pie with the warm boba if you’re planning to eat it right away. Otherwise, keep the boba separate and serve it on each slice. This will make it easier to store and you’ll be able to reheat the boba for any leftovers. Once the boba is cold, it will become hard and will need to be reheated to soften again.