9-inch unbaked pastry shell with high fluted edge (not frozen)
1 1/2 c. (2 med.) peeled, sliced peaches
1 (8 oz.) pkg. softened cream cheese
2 eggs
1/2 c. sugar
1 tbsp. flour
2/3 c. undiluted Carnation evaporated milk
1 tbsp. lemon juice
1/2 tsp. grated lemon rind
1/2 c. seedless raspberry jelly

16 oz. can well-drained, sliced peaches may be substituted for fresh peaches.

Line bottom of pastry shell with peaches. Bake 10 minutes in hot 400 degree oven. Beat cream cheese in small mixer bowl until smooth. Beat in eggs. Add sugar and flour. Beat until blended. Add evaporated milk, lemon juice, and lemon rind. Beat until well blended. Pour mixture over peaches.

Reduce oven temperature to 350 degrees. Bake additional 25-30 minutes or just until center is set. Cool to room temperature. Melt raspberry jelly; spread over cheesecake. Chill before serving.