1. Preheat oven to 375° F. Pulverize graham crackers in a food processor until finely ground into crumbs. (Skip this step if starting with graham cracker crumbs.) Stir together the graham cracker crumbs and sugar in a medium bowl. Add melted butter. Use a fork to combine ingredients until all crumbs are moistened. Press firmly onto bottom and up the sides of a 9-inch pie plate. Bake for 8 to 10 minutes or until lightly browned. Let cool completely.
2. Cut two peaches in half, and remove the pits. Small-dice the peaches. Add the diced peaches, lemon juice and 2 tablespoons of sugar to a small saucepan. Cook and stir for 15 minutes or until peaches have started to break down but are still holding their shape. The liquid should be thick and syrupy. Let cool completely.
3. Over a double-boiler, melt the white chocolate. In the bowl of an electric mixer, beat the cream cheese, remaining sugar and salt on medium speed. Add the melted white chocolate, and beat to combine. Fold in the cooked peaches.
4. In another bowl, beat the heavy cream until stiff peaks form. Fold the whipped cream into the filling until just combined. Spoon the completed filling into the graham cracker crust. Refrigerate until well-chilled for at least 4 hours or up to overnight.
5. When ready to serve, cut the remaining two peaches into thin slices. Toss the peach slices with honey. Layer peaches in a circular pattern over the top of the pie. Slice and serve the pie.

Per Serving: Calories: 490, Fat: 36 g (22 g Saturated Fat), Cholesterol: 85 mg, Sodium: 210 mg, Carbohydrates: 44 g, Fiber: 3 g, Protein: 5 g.