Preheat oven to 350 degrees F. With a mixer, beat the cheese and sour cream until light and fluffy. Gradually add the sugar substitute, egg yolks, vanilla extract and lemon rind. Beat on a medium setting until combined. Beat egg whites.
Pour the batter in pie crust. Place the pan in a larger baking pan filled with 1 inch of water. Bake for 40-50 minutes. Remove from oven and cool.
To prepare the topping, mix cooled tea with the sugar substitute, pudding, and vanilla until completely dissolved. Heat the mixture in a small saucepan over low heat. Add half the sliced fruit.
In a separate bowl, mix the jello with a half cup of cooled tea and add to the mixture in the saucepan. Add the salt and lemon juice. Simmer until the fruit is soft and the mixture is thick. Remove from heat and cool. Lay out the remaining half of the sliced fruit on the cooled pie and spoon the topping over it, spreading with the back of a spoon to the edges.
Refrigerate until the pie is set and chilled, at least 4 hours or overnight.