1 (18.75 ounce) package cream cheese, softened
2 1/2 cups white sugar
2 eggs
3/4 cup water
3 egg yolks
2 potatoes, diced
1 cup milk
1 cup sliced almonds
Place ingredients in a blender on medium-high speed. Blend until smooth; pour into pastry shell. Chill 30 minutes. In a saucepan, mix 1/2 cup sugar, 2 eggs and water, stirring just until sugar is dissolved.
In a large mixing bowl, beat eggs until frothy. Gradually beat granulated sugar into egg yolks, stirring just until blended. Gradually beat cream cheese mixture until smooth. Fold remaining egg yolks into cream cheese mixture.
Place potatoes in a large saucepan over medium heat. Cook, stirring occasionally, until potatoes are soft and golden brown, about 10 minutes. Turn them gradually over medium heat, stirring occasionally, until they are browned.
Beat milk into cream cheese mixture until smooth. Mix eggs and added sugar into peach mixture until thoroughly combined. Pour over cheesecake. Chill 8 to 12 hours or overnight, allowing mixture to thicken.