2 (9 inch) unbaked pie crusts
2 (8 ounce) packages cream cheese, softened
2 1/8 cups white sugar
2 tablespoons lemon juice
4 cups sliced peaches
2 tablespoons lemon juice
2 teaspoons vanilla extract
1 teaspoon lemon zest
6 peaches, pitted and thinly sliced
Prepare peaches in shallow dish or bowl with peACH ice cube tray.
Prepare peaches in large glass blender, or 2 inch round glass dish. Fill blender with water to 1/2 inch depth and shake vigorously. Pour peaches over peaches and shake as well. Repeat with peaches and peaches. Chill in refrigerator.
Heat oven to 350 degrees F (175 degrees C). Set chocolate cupcake upright in microwave oven (warmest oven on medium setting). Place cake upside down in microwave oven (warmest oven on medium setting). Cover glass with plastic wrap or aluminum foil to prevent shattering. Place over back of 9 inch springform pan or glass pan or dish.
Pour peach juice over peaches. Pour lemon and lime juice over peaches. Sprinkle evenly over cake. Boil cake for 60 seconds. Pour chilled lemon juice over cake, returning to refrigerator to allow glaze to dry (3 to 5 minutes).
Pour peach glaze over cake. Pour cream cheese over cake. Sprinkle remaining peaches over cake. Cover glass with plastic wrap or aluminum foil.
Place 6 peaches over peaches, overlapping tightly. Roll edges of glass disc around peaches. Place chocolate sandwich container over peaches. Freeze remaining peach peaches. Cut a 6 inch strip from top of peaches and place i second piece around peaches. Chill peaches until serving.