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Bake at 350 degrees F for 12-14 minutes or until golden brown. Cool completely on a wire rack. In a small mixing bowl, beat cream until soft peaks form; set aside. In another small mixing bowl; beat cream cheese and sugar until smooth. Beat in orange juice and extracts. Fold in whipped cream. Spread over crust.
In a small bowl, combine peaches and lemon juice. Arrange peaches and raspberries over filling. In a small saucepan, combine preserves and honey. Cook and stir over low heat until melted; strain. Brush over fruit. Store in refrigerator.
By Robin from Washington, IA
Source: Taste of Home