With mixer or food processor, beat or whirl butter, sugar, orange peel and almond extract until blended. Add eggs, one at a time, mixing well. Add flour, whirl or beat until smoothly mixed. Spread batter into buttered, floured, 9-inch cheesecake pan with removable rim. (Spread with wet spatula or spoon). Peel and either halve or slice peaches. Arrange peaches on batter. Bake at 350F for about 25-30 minutes or until lightly browned and just beginning to pull away from pan sides. Remove from oven. Quickly and neatly, spoon cream topping around fruit. Bake 10 minutes longer. Cool on rack at least 30 minutes. Serve warm or cool.

If made ahead, cool, cover, and let stand up to 3 hours at room temperature or chill up to 8 hours. Run a knife between pan rim and cake. Remove rim and set cake on platter. Sprinkle lightly with cinnamon sugar.

TOPPING: Beat to blend sour cream, sugar, egg white and extract.