1/4 c. butter
1 1/4 c. graham cracker crumbs
2 tbsp. sugar
1 (16 oz.) can sliced peaches, drained
1 (8 oz.) pkg. cream cheese
1/3 c. sugar
1/2 c. sour cream
1 egg
1/2 tsp. almond extract
1/3 c. raspberry jam

Microwave butter in glass pie plate for 1 minute on full power. Mix in crumbs and 2 tablespoons sugar. Press to bottom and sides of pie plate. Microwave on full power for 2 minutes.

Arrange drained peaches on crust. Microwave cream cheese in glass mixing bowl for 1 minute on 1/2 power. Blend in remaining ingredients, except jam. Pour over peaches. Microwave on full power for 3 1/2 to 4 1/2 minutes, or until edges are set, rotating once. Cool. Spoon jam over pie. Refrigerate until ready to serve. For conventional oven, bake at 350 degrees for 15 to 20 minutes.