Brandied Peach Cheesecake

• 8 ounces cream cheese, softened
• 1 34 cups milk, divided
• 14 cup cognac or 14 cup other brandy
• 1 (4 ounce) box vanilla instant pudding mix
• 1 (8 inch) graham cracker crust
• 10 ounces frozen peaches, thawed and drained
• 14 cup currant jelly
• 2 teaspoons cognac

1. Stir cream cheese until soft; blend in 1/2 cup of the milk.
2. Add remaining milk, cognac and pudding mix.
3. Beat slowly just until well mixed.
4. Pour into crust.
5. Chill 1 hour.
6. Arrange peach slices attractively on cheese filling.
7. Heat jelly and additional cognac together.
8. Pour over peach slices.
9. Chill.

cream cheese, milk, cognac, vanilla instant pudding, graham cracker crust, peaches, currant jelly, cognac

Taken from www.food.com/recipe/brandied-peach-cheesecake-386144 (may not work)