A Pampered Chef Recipe For Cheesecake Lovers

Steps:

• Preheat oven to 300 degrees.
• For crust: combine graham crackers, melted butter and sugar until well blended. Press crumb mixture into bottom of Springform Pan. Bake 10 minutes. Remove from oven to cooling rack.
• For filling: beat cream cheese, sugar and flour at medium speed of electric mixer until smooth. Add eggs, one at a time; mix at low speed just until blended. Stir in sour cream, lemon juice and vanilla. Pour filling into crust.
• Bake 55-60 minutes or until center appears nearly set when gently shaken (the center will firm as it cools). Remove from oven to cooling rack. Immediately run releasing tool around sides of cake to loosen from pan; cool completely. Cover; refrigerate at least 4 hours or overnight. Release collar from pan. To serve, top with pie filling, if desired. Cut into wedges.

Steps:

• Preheat oven to 350.
• Combine flour, dry pudding mix and salt in a mdium bowl and mix well.
• Add milk, egg and butter stirring until blended.
• pat over the bottom and up the sides of a greased 9 or 10 inch round baking dish.
• Drain the peaches reserving 3 tablespoons of peach juice.
• Arrange the peach slices over prepared layer.
• Beat cream cheese, 1/2 cup sugar and reserved peach juice in a large bowl until well blended, scraping bowl occasional.
• Spread over peaches.
• Sprinkle with remaning 1 tablespoon of sugar and cinnamon.
• Bake for 30 minutes or until set.
• Let stand until cooled.
• Chill covered in the fridge.