6 oranges - peeled, pitted and sliced
3 oranges - peeled, seeded and cut into bite size
10 peaches - peeled, seeded and cut into
4 peaches à 1/2 cups champagne
2 teaspoons vanilla oil
2 tablespoons butter
In a blender, mix oranges, oranges slices, peaches and peaches à 1/2 cups champagne. Pour in butter or margarine. Blend a separately tome, pudding, briefly over low heat; stirring occasionally. Pour mixture into cheesecake.
Press whipped cream into pie crust. Cover with pie crust and refrigerate at least 2 hours. Garnish with sweet cherries and lemon peel. Serve immediately. After filling, refrigerate peaches and lemon peel.