1 Pillsbury Pie Crust
1 lb. 13 oz. sliced canned peaches in syrup
2 tbsp. cornstarch
1 cup sugar
2 tbsp. honey or agave syrup
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. pure vanilla
2 eggs, beaten
1 tbsp. freshly squeezed lemon juice
1 (3 oz.) pkg Philadelphia Cream Cheese, softened
1/2 cup vanilla yogurt
butter, softened

Filling:

Drain peaches, reserving syrup.

In a bowl, combine syrup, cornstarch, 1/2 sugar, honey, pumpkin pie spice and vanilla. Add peaches and mix lightly.

Topping:

In a small saucepan, combine eggs, 1/2 cup sugar, lemon juice and and 2 tbsp. of the reserved syrup (from can). Cook over medium heat, uncovered, until the mixture has thickened (about 15 minutes).

Blend room temperature cream cheese with yogurt. Stir this into the mixture in the saucepan and beat until smooth. Allow to cool for 30 minutes.

Meanwhile, line a pie pan with crust. After mixture cools, fill pie crust with peach mixture. Dot with pats of butter.

Cover with cheesecake topping.

Bake in a preheated 425°F oven for 10 minutes. Shield edge of pie with foil and reduce oven temperature to 350°F. Bake for another 30-35 minutes, or until deep golden brown.