Instructions: With electric mixer, beat cream cheese with sugar until fluffy, 1 minute.

Slowly pour in heavy cream, then add liquor and zest. Beat until smooth. Spread in bottom of baked pie shell, cover with plastic wrap, and refrigerate 1 hour to chill thoroughly.

Heat the marmalade in small saucepan or microwave to liquefy. Arrange sliced peaches in overlapping circular pattern over cheese filling, completely filling crust and covering filling. Pour warm marmalade over fruit, filling in the creases and binding fruit. Use pastry brush to coat peaches, if necessary.

Refrigerate at least 1 hour before serving.

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