Peaches 'n' Cream Raspberry Tart Recipe

In a food processor, combine the crumbled cookies, pecans and butter; cover and process until blended. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet. Bake at 350 ° for 12-14 minutes or until golden brown. Cool completely on a wire rack. In a small bowl, beat cream until soft peaks form; set aside. In another small 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 the refrigerator.