Crush graham crackers and add in melted butter and sugar. Set aside about ¼ of a cup to use to sprinkle on top of the whip cream at the end. (Optional: 2 tsps almond extract)
Mix and press into bottom of 9 x 13 dish.
Bake for 10 minutes on 350 degrees then let cool for 15-20 minutes while you prepare the rest of the ingredients.
In a mixing bowl or stand mixer, combine 2 packages of softened cream cheese, milk, 2 teaspoons of almond extract and the sugar. Beat until all the ingredients are blended well.
Peel and slice the peaches and drizzle with lemon juice and toss gently to coat all the peaches. This keeps the peaches from turning brown.
Put the cream cheese mixture on top of the graham cracker crust and then top with the freshly peeled peaches.
In a separate mixing bowl or stand mixer, whip 2 cups of heavy whipping cream and add ½ cup powdered sugar and the remaining 2 teaspoons of almond extract.
Cover the top of the peaches with whipping cream. Garnish with leftover graham cracker crumbs and a few berries or peaches.
Chill until ready to serve.