Crust: Preheat oven to 350°. Crush 1 sleeve graham crackers until fine. Mix in 3 Tbsp. granulated sugar, ¼ tsp. orange extract & ¼ cup melted margarine. Press onto bottom of a greased 9" springform pan. Bake for 10 min. Remove from oven & set aside. Increase oven temperature to 400-degrees!

Cheesecake: Mix 3 (8 oz.) packages softened cream cheese, gradually add 1 cup sugar & 1 Tbsp. cornstarch, beat until creamy. Add 3 eggs, 1 at a time, blending thoroughly. Add 1½ tsp. vanilla, 1 tsp. orange extract, 3 drops of red & 4 drops of yellow food coloring, blend at medium speed to completely mix. Fold 1 cup fresh, chopped & drained peaches into cheesecake mixture but be sure NOT to add any of the syrup juice from the peaches. Pour over graham cracker crust. Bake at 400° for 15 min., then turn temperature down to 280°, continue baking for 1 hour & 15 minutes. Check to see if done with toothpick, it should look dry. Remove from oven & immediately spread with meringue.

Meringue: While cheesecake is baking, beat 5 egg whites with ½ tsp. cream of tartar until foamy. Add ¾ cup sugar slowly & continue beating until white and stiffening. Add ½ tsp. vanilla, then continue beating on highest setting until very stiff. Should form stiff peaks. Spread on top of hot cheesecake, forming high peaks with spatula. Immediately return to 280° oven & bake for 20 min., then turn temperature up to 350° for 10 min. TURN OVEN OFF!!! Open door to release heat for 5 min. then close door & leave cake in oven for 1 hour. Release cake from pan with knife, open springform band and allow to cool. Refrigerate for 6 hours or overnight before serving. Serves 12 to 16.