1 deep dish graham cracker crust
3 c. fresh or frozen peaches, divided
1/4 or 1/2 c. sugar
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 tsp. vanilla
2 c. La Creme or Cool Whip topping

Chop 1 cup of the peaches. In small saucepan over low heat, combine chopped peaches with sugar. Bring to a boil, stirring occasionally and continue to cook 4 to 5 minutes until peaches are soft. Cool. In medium bowl, beat cream cheese, powdered sugar and vanilla. Fold in whipped topping. Spoon cream cheese mixture into pie crust. Arrange remaining peach slices over top of pie. Spoon cooked peaches evenly over top of pie. Chill several hours until set.