Brandied Peach Cheesecake

8 ounces cream cheese, softened
1 3/4 cups milk, divided
1/4 cup cognac or other brandy
1 box instant vanilla pudding mix
1 (8−inch) graham cracker crust
10 ounces frozen peaches, thawed and drained
1/4 cup currant jelly
2 teaspoons cognac
Stir cream cheese until soft; blend in 1/2 cup of the milk. Add remaining milk, cognac and pudding
mix. Beat slowly just until well mixed. Pour into crust. Chill 1 hour.
Arrange peach slices attractively on cheese filling.
Heat jelly and additional cognac together. Pour over peach slices. Chill.
Serves 6.