2/3 c. shortening
2 c. Pillsbury's best flour (sifted reg. or instant blending)
1 tsp. salt
6 to 7 tbsp. peach syrup
2 tbsp. Land O'Lakes butter

Oven 425 degrees. 9 inch pie.

Cut shortening into flour and salt until size of peas. Sprinkle peach syrup over mixture, stirring until dough holds together. Roll out half of dough on floured surface to 1/8 inch thickness. Fit into 9 inch pie pan. Fill with peach mixture. Dot with butter. Cover with cheesecake topping.

Roll out remaining dough. Cut into circles. Brush with peach syrup. Arrange on topping. Bake at 425 degrees for 10 minutes. Cover edges with foil. Bake at 350 degrees for 30 to 35 minutes until deep golden brown.

For use with Pillsbury's best self-rising flour, omit salt.

PEACHES 'N CHEESECAKE FILLING:

1 lb. 13 oz. can cling peach slices
1/2 c. plus 1/3 c. sugar
2 tbsp. cornstarch
2 tbsp. corn syrup
2 tsp. pumpkin pie spice
2 tsp. vanilla extract
2 eggs, slightly beaten
1 tbsp. lemon juice
3 oz. pkg. cream cheese
1/2 c. dairy sour cream

Peach mixture: Drain peaches; reserve syrup. Combine peach slices, 1/2 cup sugar, cornstarch, corn syrup, pumpkin pie spice and vanilla.

Cheesecake topping: Combine eggs, 1/3 cup sugar, lemon juice and 2 tablespoons peach syrup in small saucepan. Cook, stirring constantly, until thick. Soften cream cheese. Blend in sour cream. Add hot mixture; beat smooth.