A cheese pie, a great, delicately flavored dessert, should not be confused with a savory cheese quiche or pie. A pizza may lack cheese altogether, like the basic Italian pizza.
See "The Joy of Cooking," Rombauer and Becker for Cheese Pie. The following is from there; NOT tried by us. I am posting as an example only.
We do like the simpler applesauce-cheese one (below).

CHEESE PIE
The baking dish and crust lining should be prepared a day in advance.
Filling-
1. Dissolve 1 cup sugar in 1/4 cup cream
2. Add
2 pounds smooth cottage cheese (abt. 2 pints)
4 beaten eggs (or 4 beaten yolks, see 3. optional)
3 tablespoons flour
1 teaspoon pure vanilla
(or- 2 1/2 tablespoons lemon juice
and 1 teaspoon grated lemon rind.
Or- other flavorings)
3. Optional- Whip until stiff 4 egg whites and 1/4 teaspoon salt.
Fold into cheese mixture.

Prepare a crumb crust. Make enough for a topping (about 1/2 cupful needed). Or prepare a galette crust.
BASIC CRUMB CRUST
1 1/2 cups Graham cracker crumbs, ground fine
1/4 cup fine (confectioners') sugar (amount according to taste)
6 tablespoons melted butter
Cinnamon (optional)
Chill thoroughly. It can be prepared well in advance of use.

Line a deep baking dish, pressing the crust on the bottom and sides. Use an oven-proof baking dish 9 inches wide and 2 1/2 inches deep.
Chill thoroughly and let set, preferably for a day, before filling.

4. Fill prepared shell with the cheese mixture and sprinkle on the topping. Bake at 350 F for about 1 hour.

There are variations. The crust prepared with butter is richer.
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We have made only a simple cheese pie, with applesauce. A goody!

APPLESAUCE CHEESE PIE

Combine and beat together-
Applesauce, No. 2 can
Condensed milk, 1 can (15 oz)
Rind and juice of 1 lemon
3 egg yolks
Beat until stiff and fold in:
3 egg whites
1/8 teaspoon salt
Put into chilled crumb crust, in deep 9-inch oven proof dish. Cover with crumbs.
Bake at 375 F for about 50 minutes.

Crumb lining-
2 cups Graham cracker crumbs
3/4 cup melted butter
1 1/2 teaspoons cinammon
Line a 9-inch, deep baking dish, reserving enough for a top (about 1 cup). Chill thoroughly before use.

My wife's expertise required for these pies, I make a mess.