Peaches ‘N’ Cheesecake Filling:
1 (1-pound 13-ounce) can peach slices
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons corn syrup
2 teaspoons pumpkin pie spice
2 teaspoons vanilla
Drain peaches; save syrup. Mix peaches, sugar, cornstarch, corn syrup, pumpkin pie spice, and vanilla.
Cheesecake Topping:
2 eggs, slightly beaten
1/3 cup sugar
1 tablespoon lemon juice
2 tablespoons peach syrup
1 (3-ounce) package cream cheese
1/2 cup yogurt or sour cream
Combine eggs, 1/3 cup sugar, lemon juice, and peach syrup in small saucepan. Cook, stirring constantly until thick. Soften cream cheese; blend in yogurt. Add hot mixture and beat smooth.
Crust:
2/3 cup shortening
2 cups flour, sifted
1 teaspoon salt
6-7 tablespoons peach syrup
2 tablespoons margarine
Cut shortening into flour and salt until size of peas. Sprinkle reserved peach syrup over mixture, stirring until dough holds together. Roll out and fit into a 9-inch pie pan. Fill with peach mixture. Dot with butter. Cover with Cheesecake Topping. Roll out remaining dough. Cut into circles. Brush with peach syrup and arrange on topping. Bake at 425 degrees for 10 minutes, then cover edge with foil. Bake at 350 degrees for 30-35 minutes.