• Prepare all of the peaches. For the filling, peel and thinly slice them (about ⅛-inch). Then place the slices on a couple of layers of paper towel, and use another to gently press down on top of them. We want them as dry as possible before mixing them into the filling. For the top of the cake, they don't need to be peeled, and should also be thinly sliced (about ⅛-inch).

  The thinner the slices are for both, easier it'll be to slice. Store these slices for the top of the cake tightly wrapped in the refrigerator until after the cake has set, or even better, wait and slice it at that point.

For the crust

• Toast the almonds in a small sauté pan over medium-low heat. This should only take a few minutes. They'll be mostly golden and very aromatic when they're ready. Watch them carefully as they can go from golden to burnt quickly.
• In a large mixing bowl, combine the almond meal, toasted sliced almonds, sugar, salt and melted butter. Stir until everything is evenly combined and all of the dry ingredients are held together by the butter. Pour this into a (9-inch) springform pan. Use your hands to gently press the mixture to evenly coat the bottom. Set aside.

For the filling

• Add the softened cream cheese, sweetened condensed milk, lemon juice and almond extract to a large bowl. Use an electric mixer or hand whisk to blend until it's very smooth, about 30 seconds or so. Fold in the peeled, thinly sliced peaches.
• Pour the mixture on top of the crust, cover the pan with plastic wrap (not touching the filling), and place in the refrigerator for at least 8 hours (ideally overnight.)
• Arrange the peach slices on top of the filling. In a small bowl, mix the apricot jam with the water and microwave it for a few seconds, just to thin it. Then use a pastry brush to glaze the peaches with it.
• Use a butter knife to go along the edges of the cake, inside the pan. Then loosen the spring and place the cake on a serving platter.
• Slice and serve. (Show your guests how pretty it is first!)