Categories: Cheese, Desserts, Fruits 
      Yield: 6 servings 
  
      8 oz Cream cheese; softened, 1 pk 
      2 ea Eggs; lg 
    1/2 c  Sugar 
      2 t  Milk 
      1 t  Vanilla 
      1 ea Unbaked 9-inch pie shell 
     29 oz Peaches; sliced, 1 cn 
      1 t  Cornstarch 
    1/4 c  Sugar 
      1 t  Lemon juice 
    1/4 t  Almond extract 
      1 x  ----------garnish----------- 
      1 x  Maraschino cherries 
  
  Beat the cream cheese in a bowl, using an electric mixer set on medium 
  speed, until smooth.  Gradually add the eggs, 1/2 cup of sugar, milk 
  and vanilla, beating well after each addition.  Pour into the unbaked 
  pie shell.  Bake in  375 degree F. oven for 30 minutes or until set. 
  Cool on a wire rack.  Drain the peaches, reserving 1 cup of the juice. 
   Combine the cornstarch and 1/4 cup sugar in a small saucepan. 
  Gradually stir in the reserved peach juice, lemon juice and almond 
  extract.  Cook over medium heat, stirring constantly, until the 
  mixture boils and thickens. Remove from the heat.  Arrange the peaches 
  in a circle, petal fashion, on top of the filling.  Garnish with 
  maraschino cherries.  Spoon the glaze over the fruit.  Cover and chill 
  in the refrigerator for at least one hour or until set.