Peaches And Cream Torte

• 2 cups graham cracker crumbs
• 1/3 cup packed brown sugar
• 1/2 cup butter, melted
• 1 can (29 ounces) sliced peaches
• 1-1/4 cups sugar, divided
• 2 tablespoons cornstarch
• 1 package (8 ounces) cream cheese, softened
• 2 cups heavy whipping cream

1. In a small bowl, combine graham cracker crumbs and brown sugar; stir in butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
2. Place pan on a
3. . Bake at 350u0b0 for 10 minutes. Cool on a wire rack.
4. Drain peaches, reserving syrup in a 2-cup measuring cup. Add enough water to measure 1-1/2 cups. In a large saucepan, combine 1/4 cup sugar and cornstarch; stir in syrup mixture until smooth. Add peaches. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool to room temperature, stirring occasionally.
5. Meanwhile, in a large bowl, beat cream cheese and remaining sugar until smooth. Beat cream until stiff peaks form; fold into cream cheese mixture.
6. Spread half of the cream cheese mixture over crust. Top with half of the peach mixture; repeat layers. Sprinkle with reserved crumb mixture. Cover and refrigerate for 8 hours or overnight. Remove sides of pan before slicing.

graham cracker crumbs, brown sugar, butter, peaches, sugar, cornstarch, cream cheese, heavy whipping cream

Taken from www.tasteofhome.com/recipes/peaches-and-cream-torte/ (may not work)