2 c. flour
1 tsp. salt
2/3 c. shortening
6 to 7 tbsp. peach syrup

PEACH MIXTURE:

1 (13 oz.) can sliced cling peaches
1/2 c. sugar
2 tbsp. corn starch
2 tbsp. corn syrup
2 tsp. pumpkin pie spice

CHEESECAKE TOPPING:

1/3 c. sugar
2 tsp. vanilla
2 eggs, slightly beaten
1 tbsp. lemon juice
3 oz. cream cheese (softened)
1/2 c. sour cream

Drain peaches; reserve syrup. Combine peach mixture ingredients.

Combine eggs, sugar, lemon juice and 2 tablespoons peach juice in saucepan. Cook until thick, stirring constantly. Blend softened cream cheese and sour cream. Add to mixture. Beat until smooth.

Roll 1/2 of dough 1 1/2 inch larger than 9 inch pan. Fill with peach mixture. Dot with butter. Cover with cheesecake topping. Cut circles or other shapes out of remaining dough and place on top. Bake at 425 degrees for 10 minutes. Cover edge with foil and bake at 350 degrees for 30 to 35 minutes.