For crust - Use a food processor to finely crush the graham crackers. Mix the crumbs with the melted butter and press into the bottom and up the sides of a deep dish pie plate. Chill.

Filling - Beat the one cup of cream with an electric mixer until stiff peaks form. Set aside. (Cream will whip up faster if you chill the bowl and beaters first.)

In a large bowl, beat the cream cheese until smooth. Beat in the powdered sugar, lemon juice, and vanilla. Fold in the whipped cream. Spread into the crust and chill.

Peach layer - Whisk together the sugar, cornstarch, and salt in a heavy saucepan. Add the orange juice and mashed peaches. Cook and stir over medium heat until thick and bubbly; boil for at least a minute.

Remove from the heat and add the almond extract if desired. Place the pan in a pan or bowl of ice water to cool quickly, stirring occasionally.

Peel and slice the peaches; stir into the peach mixture. Spread over the cream cheese layer. Cover with plastic wrap and chill for at least 2 hours.

When ready to serve, make the topping. Beat the cream until soft peaks form. Add the powdered sugar and vanilla and beat again until stiff peaks form. Spread over the peach layer.

Cut into slices and serve immediately. If desired, garnish with additional peach slices.