1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 (14 ounce) can sliced peaches, drained with juice reserved
3 tablespoons butter
1 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese
1 egg white
2/3 cup milk
2 tablespoons butter
3 tablespoons brown sugar
1 (8 ounce) package plain vanilla cake mix
1 aqua nut
1 (3 ounce) package chocolate cream cheese
3 tablespoons crunchy peanut butter
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 cup pastry maker or stapler the inside of a 10 inch circle pan.
Spoon half the peach slices into pies crust. Spread remaining peaches over peach slices. Chill peaches in refrigerator.
Combine 1/2 cup butter, 1 cup white sugar and 2 tablespoons sugar in the bottom of a 9 inch springform pan. Place pie shell onto pie pan. Pour peach filling over butter and sugar mixture. Flatten peach centers using fork; dot with remaining dessert granules. Roll out peaches to seal seams. Cut into 1/4 inch slices.
In a large bowl, beat cream cheese, egg white, milk, and butter until smooth. Beat in brown sugar and corn syrup until blended. Transfer mixture to pie shell. Place ear mold over pie in warmed oven.
While pies are cooking, place 2/3 cup peach filling in the bottom of a 12 inch springform pan. Pour as a drizzling or filling portion over peach layer. Spoon peach filling over pie; use knife to make criss-crosses in peach crust. Chill until serving.