Ripe White Summer Peach is a Culinary Orgasm

Ah, sweet heaven! This is all I need for dessert, nothing else. Just a ripe white summer peach, whether it is straight from the refrigerator, or warmed from sitting in the sun, it is, as I already mentioned, a culinary orgasm: juicy, soft, and overflowing with good sweet flavor. I did try it with a little bit of cream last night, and it was still divine.... I haven't had the time, nor did I want to spend the last three peaches I had left, experimenting with new recipes. I've decided to eat the last three peaches over the next three night, buy buckets more, and then experiment with some new white summer peach recipes. I am already mourning the end of their season....Sa La Vie! Until then, here is one I would like to try:

WHITE SUMMER PEACH CHEESE CAKE


3 tablespoons margarine
1/3 cup sugar
1 each egg
3/4 cup flour
Body
24 ounces cream cheese softened
3/4 cup sugar
3 tablespoons flour
3 each eggs
16 ounces white peaches canned halves, drained
1/4 cup amaretto
Directions
1. BASE:
2. Beat margarine and sugar until light and fluffy. Blend in egg.
3. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F for 10 minutes.
4. BODY:
5. Combine cream cheese, sugar and flour, mixing at medium
6. speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well.
7. Pour over crust. Bake at 450 degrees, 10 minutes. Reduce oven temperature to 250 degrees F; continue baking 1 hour and 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
8. Garnish with toasted almond slices and additional peach slices, if desired.