CRUST:

4 tsp. butter
3/4 c. graham cracker crumbs (fine)
1/4 c. finely ground pecans
2 tsp. sugar

Blend together and put in 8 inch pie pan.

PIE:

Blend:

2 (8 oz.) pkgs. cream cheese
1/2 c. sugar
2 eggs

Add:

1 1/2 tsp. vanilla
3/4 tsp. peach extract (sub. vanilla extract)

Blend together and reserve 1 cup. To the 1 cup add 1/4 cup preserves (peach). To the remaining portion add 1/2 cup chopped pecans.

Bake at 350 for 40 minutes. Take out and let sit for 10 minutes. While sitting make a topping of:

1 c. sour cream
2 tsp. sugar
1/2 tsp. almond extract

Pour on top and bake additional 10 minutes at 350 degrees. Take out of oven and put into refrigerator immediately.