Peacheesy Pie

PEACH FILLING:
29 oz can cling peach slices, drained (reserve syrup)
2 T sugar
2 T cornstarch
2 T corn syrup
1-2 t pumpkin pie spice
2 t Vanilla

CHEESECAKE TOPPING:
2 Eggs, slightly beaten
1/3 C Sugar
1 T lemon juice
2 T Peach Syrup
3 oz. pkg cream cheese, softened
1/2 C dairy sour cream

Directions:
Double Chris’ famous pie crust recipe and roll out one crust. Roll out the other crust and set it aside. In medium bowl, combine all filling ingredients. Pour into pie crust. In small saucepan, combine eggs, 1/3 C sugar, lemon juice, and 2 T peach syrup. Cook, stirring constantly until thick. In another bowl, blend cream cheese and sour cream until smooth. Add hot mixture; beat until smooth. Spread topping over peach filling. Use the bottom of a glass or a cookie cutter to cut out shapes in the rolled out crust. Arrange on topping. Bake at 425 F for 7 minutes. Cover edge with foil, then bake at 350 F for 30 to 35 minutes or until crust is deep golden brown.