1 qt. fresh peaches, sliced
3/4 c. water
1 c. sugar
3 tbsp. cornstarch
1 tbsp. lemon juice
1 tbsp. butter
Pinch of salt
1 (3 oz.) pkg. Philadelphia cream cheese
1/2 c. confectioners sugar
1 tsp. vanilla
1 c. whipping cream, whipped
1 (9 or 10 inch) baked pie shell
Glaze

Cut up 1 cup peaches, add water and cook 4 minutes. Mix sugar with cornstarch and add to fruit mixture. Cook until thick and clear. Add lemon juice, butter and salt. Cool.

Cream cheese layer: Beat softened cream cheese with confectioners sugar and vanilla until fluffy. Fold in whipped cream. Spread in baked cool shell. Arrange remainder of peach slices on top of cream cheese layer. Pour cooled glaze over top of pie. Chill. When serving garnish each slice with whipped cream.