Peach Filling: Peel & slice 6 fresh, ripe peaches. Combine with ½ cup granulated sugar in small heavy saucepan. Cook & stir over medium heat until peaches are reduced to a soft & syrupy sauce that measures ¾ cup. Remove from heat, set aside. Preheat oven to 350°. Grease & flour a 9" spring form pan, set aside.

Cream Cheese Filling: Combine 1 (8 oz.) package softened cream cheese, ¼ cup granulated sugar, 2 Tbsp. flour & 1 egg in a small bowl, beat until smooth. Set aside.

Crust: Combine & mix 2 ½ cups flour & 1 cup granulated sugar in a large bowl. Cut in ¾ cup butter to form small crumbs. Measure out 1 cup of the crumbs & set aside. Stir ½ tsp. baking powder, ½ tsp. baking soda, ¼ tsp. salt, ¾ cup sour cream, 1 tsp. vanilla extract & 1 egg into remaining crumb mixture in large bowl until smooth. Spread over bottom & up sides of previously prepared springform pan. Gently pour cream cheese filling over Crust batter. Pour peach mixture slowly over cream cheese filling. Mix the 1 cup reserved crumbs with ¾ cup slivered almonds & sprinkle over peaches. Bake for 50 to 60 min. or until filling is set. Cool for 20 min. then remove sides of pan, can be served warm or cold. (Bonnie prefers to serve it warm.)