1 (3 ounce) package blueberry pie filling
6 (3 ounce) packages cream cheese, softened
2 (4 ounce) packages mini marshmallows
4 cups sliced peaches
4 cups strawberries, sliced
Mint green onion
Preheat oven to 350 degrees F (175 degrees C). Place blueberry filling in a medium bowl and sprinkle cream cheese evenly over blueberry.
Beat cream cheese with med-style whisk or hand mixer until fluffy. Stir in marshmallows and peaches. Pour dressing over blueberry. Chill in refrigerator.
Arrange blueberry slices on a serving tray. Chill in refrigerator before serving.
Gently press peaches into mixture.
Spread blueberries over cheesecake while still inside cheesecake. Chill until serving. Cool completely. Roll weights labeled pink sugar into tiny, spiral shapes and place one peel, ending with a diamond, on each side of cheesecake. Cheese crusts will be covered with waxed paper. Slice into slices and serve.
To serve, drizzle liqueur orange marmalade over slices.