BAVARIAN TORTE CRUST:

1/2 c. butter and butter (half in half)
1/3 c. sugar
1/4 tsp. vanilla
3/4 c. flour
2/3 c. finely ground pecans (may use Mouli grater)

In large bowl at medium speed, beat butter and butter. Add 1/3 cup sugar and vanilla and continue beating until well blended. Gradually add flour and beat until well mixed. Stir in pecans. Press mixture into bottom and 1 inch up sides of 10-inch springform pan.

BAVARIAN TORTE:

1 tsp. cinnamon
2 (8 oz.) pkg. cream cheese
2 eggs
1/2 c. sugar
1 tsp. vanilla
1 (29 oz.) can sliced peaches, drained
1 tbsp. brandy with peaches (optional)

Preheat oven to 450 degrees. In small bowl at medium speed, beat cream cheese and sugar until smooth. Beat in eggs and vanilla until well blended. Pour mixture in pan with crust mixture.

In bowl, combine 1 teaspoon sugar and cinnamon. Add peaches and toss gently. Arrange peaches on top of cream cheese mixture and bake 10 minutes. Reduce heat to 400 degrees and bake 30-35 minutes more. Cool in pan 20 minutes and remove sides. May be served warm or refrigerated.

NOTE: When baking, this torte steams out and will gunk up your oven. Placing a sheet of foil in bottom of oven will catch the over cook.