1 (3 ounce) package cream cheese, softened
2 cups cold whipping cream
2 eggs, beaten
1 1/3 cups milk
1 tablespoon vanilla extract
1 teaspoon almond extract
1 teaspoon salt
3 tablespoons butter
1 (9 inch) prepared chocolate cookie crumb crust
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 10 inch round pans.
Beat cream cheese, 2 cups sugar and 2 tablespoons milk into two separate small mixing bowls. Stir in eggs with vanilla and confectioners' sugar. Mix in milk and 1 tablespoon vanilla, then spread mixture evenly into two 9 inch pie pans.
Beat butter or margarine in large mixer bowl until smooth and creamy. Spread 1/3 of the cream cheese mixture over each pie crust. Arrange remaining remaining cream cheese mixture over pie crust.
Arrange two 9 inch pie crusts; lining with cream cheese mixture. Brush with remaining remaining butter and 1/4 cup sugar. Place sliced crusts on top of cream cheese mixture and sprinkle with candied lemon peel.
Bake in preheated oven for 35 minutes, or until toothpick inserted in center comes out clean. Remove from oven and can be left warm. Cool completely.
Trim crusts by cutting 1/3 of the space from the top surface to the bottom. Sprinkle cherry-colored fruit over cream cheese mixture. Roll out pie crusts. Chill pie in refrigerator. Serve refrigerated.
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