Peaches and Cream Cheesecake

3/4 c flour
1 t baking powder
1/2 c milk
1/2 t salt
1 small pkg vanilla pudding, not instant
1 egg
3 T soft butter

Mix all ingredients in a large bowl and beat for 2 minutes.  Pour into a large greased pie tin.  Save the juice from 1 qt of canned peaches and set aside.  Place 1 qt of canned peaches, drained, over the batter.
Combine:
1 - 8oz cream cheese, softened
1/2 c sugar
3 T peach juice

Beat 2 minutes and spoon on top of peaches about 1/4" from the edge.  Sprinkle with cinnamon and sugar.  Bake for 350F for minutes.  Cool.

Chocolate Cream Dessert

Cut together and press into a 9" x 13" pan:
1 c flour
1 cube margarine
1 c nuts (optional)

Bake for 20 minutes at 325 F.  Cool.

Cream together and spread over cooled crust:
1 - 8oz cream cheese
1 c powdered sugar

You may need to add a little milk for easier spreading.  Spread 1/2 of an 8oz Cool Whip over the cream cheese mixture.

Mix according to the directions and combine:
1 small pkg vanilla instant pudding
1 small pkg chocolate instant pudding

Spread the remaining Cool Whip over the pudding mixture.  Chill and serve.  If desired garnish with grated chocolate.