2/3 c. shortening
2 tbsp. butter
2 c. flour
1 tsp. salt
6-7 tbsp. peach syrup

Cut shortening into flour and salt until size of peas. Sprinkle peach syrup over mixture. Stir until dough holds together. Roll out half of dough on floured board to 1/8-inch thickness. Fit into 9-inch pie pan.

Fill with peach mixture. Dot with butter. Cover with Cheesecake Topping.

Roll remaining dough. Cut into circles 2-inches in diameter. Brush with peach syrup. Arrange on topping. Bake at 425 degrees for 10 minutes. Cover edge with foil. Bake at 350 degrees for 30-35 minutes until deep golden brown.

PEACHES 'N CHEESECAKE FILLING:

1 (13 oz.) can cling peach slices or fresh peaches
1/2 c. plus 1/3 c. sugar
2 tbsp. corn starch
2 tbsp. corn syrup
2 tsp. pumpkin pie spice or 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. cloves
2 tsp. vanilla extract
2 eggs, slightly beaten
1 tbsp. lemon juice
3 oz. pkg. cream cheese
1/2 c. dairy sour cream