CRUST:

1 1/2 c. crushed vanilla wafers
1/2 c. chopped almonds
3 tbsp. butter

FILLING:

3 (8 oz.) pkg. cream cheese (or light cream cheese to reduce calories)
3/4 c. brown sugar
3 tbsp. flour
3 eggs
16 oz. peaches, drained & pureed
1/4 c. almond-flavored liqueur (or to taste)

Heat oven to 325 degrees.

Crust: Mix crumbs, almonds and butter; press onto bottom of 9 inch springform pan.

Filling: Beat cream cheese, flour and sugar until well blended. Add eggs, one at a time, mixing well after each one. Add peaches and liqueur; mix well. Pour over crust.

Bake for 1 hour. Cheesecake should just be slightly soft in the center, check with toothpick. Let pan cool, remove rim. Refrigerate. Garnish with almond slices and/or peach slices.