Peach Amaretto Cheese Pie

1 (9-inch) unbaked pastry shell
8 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 eggs
3 tablespoons amaretto liqueur
1 1/2 teaspoons almond extract
3 medium peaches, peeled, seeded and sliced or
    1 (16 ounce) package frozen peach slices, thawed and well-drained
2 tablespoons peach preserves

Heat oven to 375 degrees F. Bake pastry shell 15 minutes.

Meanwhile, in large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, 2 tablespoons liqueur and 1 teaspoon extract; mix well.

Pour into prepared pastry shell. Bake 25 minutes or until center is set. Cool. Arrange peach slices on top of pie.

In small saucepan, combine preserves, remaining 1 tablespoon liqueur and remaining 1/2 teaspoon extract; over low heat, cook and stir until hot.

Spoon over top of pie. Chill. Garnish as desired. Refrigerate leftovers.