BASE:
Beat margarine and sugar until light and fluffy. Blend in egg.
Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 45 degrees F for 1 minutes.
BODY:
Combine cream cheese, sugar and flour, mixing at medium
speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well.
Pour over crust. Bake at 45 degrees, 1 minutes. Reduce oven temperature to 25 degrees F; continue baking 1 hour and 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with toasted almond slices and additional peach slices, if desired.
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