1. Preheat oven to 350F.

2. Place one sheet of phyllo dough into a 9-inch springform pan, tucking in the edges so that it covers the bottom and sides, and the edges of the phyllo dough sheet slightly hangs over the side. Lightly brush with melted butter.

Place a second sheet of phyllo dough perpendicular to the first sheet of phyllo dough. Brush with melted butter.

Continue laying the phyllo dough sheets down, alternating which direction they go.

Brush the last phyllo dough sheet with butter.

3. Make the cream cheese filling. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld mixer, add the cream cheese, egg yolks (or 1 large egg), powdered sugar and vanilla extract. Beat until smooth and creamy.

4. Spread the cream cheese mixture on top of the phyllo dough (do not spread up the sides).

5. Arrange the peach slices on top of the cream cheese mixture.

6. Tuck the edges of the phyllo dough over the cream cheese/peach mixture. Brush/drizzle some beaten egg, or melted butter over the edges of the phyllo dough. Sprinkle sliced almonds over top of the phyllo dough.

Sprinkle granulated sugar over top of the peaches.

7. Bake in preheated oven for 35-40 minutes, or until the crust is golden brown.

8. Allow to cool completely to room temperature, for a couple hours. Similar to a pie, if you slice it while it is hot, the natural juices from the peaches will still be runny and messy. As it cools, the juices thicken. I prefer to allow it to cool for 1 hour at room temperature, then place it in the refrigerator for 1-2 hours.

9. Make the peach simple syrup. In a small saucepan, or in a small microwaveable bowl, add peach jam and water. Heat over medium-low heat, stirring constantly until jam is very thin. If using the microwave, microwave in 20-second increments, stirring in between each.

Drizzle the peach simple syrup over the edges of the phyllo dough and spread over the peaches, to give the peaches a glossy appearance.

10. Serve and enjoy!