Undone Peach Cheesecake with Graham Cracker Crumble

Put the cream cheese, lemon juice, and almond extract in a food processor and blend until smooth. While the processor is running, add the condensed milk gradually through the feeder and blend for 2 minutes, then add the pudding mix and blend for 1 minutes. Turn the processor off, add the chopped peaches, and pulse 3 or 4 times, just until the peaches are chopped but not pureed. Pour into a large bowl, cover with plastic wrap, and refrigerate for 3 to 4 hours, until set.

Line a baking sheet with foil. Preheat the oven to 325°F. Pulse the graham crackers, flour, salt, and sugar in a food processor until finely ground. Through the feed tube, slowly add the melted butter, and mix until clumps begin to form. Spread in a single layer on the baking sheet and bake until golden, about 16 minutes. Let cool (the crumble will crisp as it sits).

To serve, spoon the peach mixture into small bowls and top with the graham cracker crumble.