28 oz. can sliced peaches, well drained (reserve 1 tbsp. syrup)
1/3 c. sugar
1/4 tbsp. salt
3 oz. pkg. cream cheese, softened
1 egg

CRUST:

1 c. all-purpose flour
2/3 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 c. butter (soften)
1 tsp. reserved peach syrup
1 tsp. vanilla
2 eggs

TOPPING:

1 c. sour cream
1/4 c. firmly packed brown sugar

Preheat oven to 350 degrees. Grease bottom and sides of 9 inch dish pie pan. Drain peaches, reserving one tbsp. syrup. Set peaches aside.

In small bowl, combine remaining filling ingredients; beat 3 minutes at medium speed until smooth and creamy. Set aside.

In large bowl, combine all crust ingredients. Beat 3 minutes at medium speed. Spread crust batter evenly over bottom and up sides of greased pan. Pour filling, except peach slices, into crust. Bake 25 to 30 minutes until crust is golden brown. Remove from oven. Top with peach slices.

In small bowl, blend topping ingredients. Spoon over peaches. Return to oven for 5 minutes. Cool. Refrigerate 2 hours before serving. Store in refrigerator.