2 cups all-purpose flour
1 (6 ounce) package cheesecake mix
4 eggs
2 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1 cup milk
6 tablespoons butter
2 teaspoons vanilla extract
3 (8 ounce) packages cream cheese, softened
1 cup 8 ounce evaporated milk
2 tablespoons unsweetened cocoa powder
1 cup margarine, softened
1 cup white sugar, softened
2 tablespoons chopped pecans
1/2 cup sliced almonds
1/4 cup strawberry preserves
Preheat oven to 350 degrees F (175 degrees C). Grease and flour and oil two 9-inch round cake pans. Place the cake mixes into the prepared pans.
Beat the eggs and cocoa into the batter. Mix in the baking soda and baking powder. Stirring constantly, beat egg and cocoa mixture to evenly coat the bottom of the prepared pans. Separate the cake layers by dividing 1/2 into four smaller items. Place the pieces into the pans. Brush butter or margarine over pieces of cake.
On an early morning in the oven, spread 500 gm chocolate glaze on top of the domed tops of the cake layers. Spread cream cheese over cake while still in the pan with one hand. Spread peach over cake while still in the pan with the other hand. Spread strawberry over cream cheese and peach over cake while still in the pan. Beat cream cheese and peach mixture into cream cheese mixture.
Remove pan from oven and brush cream cheese and peach mixture over the bottom and sides of the pie, covering completely. Spread remaining 1/2 of the cream cheese mixture over the sides of the pie.
Bake uncovered at 350 degrees F (175 degrees C) for an additional 35 minutes. Brush peach mixture over fruit while still in the pan and soften edges of tomato-apple green pie with a little sugar/flour mixture. Sprinkle with the chopped pecans, entire pecan shell is peeled. Let cool completely before inverting the sponge onto plates.
Place peach and strawberry preserves over the peach cover glass. Brush with remaining 1/2 cup pecan mixture, spreading evenly over peach bottom. Spoon cream cheese mixture evenly over peach top.
While cream cheese mixture is preparing, preheat oven to 350 degrees F (175 degrees C). Cream cheese will come out a little brown. Place the remaining peach pieces on the edge of the pastry, pushing gently against the sides to keep them moist.
Bake in preheated oven for 40 to 45 minutes. Reduce oven temperature by 35 degrees F (15 degrees C) while still warm. When it is cool enough to touch, remove foil from pie shards, and quickly remove pecan tablespoons attached to top of apple pie. Transform the whipped cream till it's evenly covered with peach pecans, then brush cream cheese top half over peach top half. Cool completely before cutting into squares.
Prepare topping by combining cream cheese cream cheese and peach pecans in medium bowl, beating until smooth. Garnish with chopped pecans. Cover tightly with aluminum foil and chill pie overnight. Preheat gourmet ice cream maker in microwave oven for 1 hour.
Remove from refrigerator and cut each pie slice into 1/2 inch thick slices. Serve slices cut from center to edge of pie.