3 tbsp. butter
3/4 c. flour
1 egg
1/3 c. sugar

FILLING:

3 (8 oz.) pkg. cream cheese
3/4 c. sugar
3 tbsp. flour
3 eggs
1 (16 oz.) can peach halves, drained
1/4 c. almond liqueur

Beat butter and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9 inch springform pan. Bake at 450 degrees for 10 minutes.

Filling: Combine cream cheese, sugar and flour, mixing at medium speed on mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur. Mix well. Pour over crust. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees; continue baking 1 hour and 5 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with toasted almond slices and additional peach slices, if desired. 10-12 servings.