In a food processor, process the flour, brown sugar and butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15 minutes.

Meanwhile, in a blender, combine peaches and 1/4 cup confectioners' sugar; cover and process until smooth. Transfer to a small bowl. Repeat with strawberries and remaining confectioners' sugar; set aside.

In a large bowl, beat cream cheese until smooth. Beat in the eggs, sugar, Big Peach Liqueur and vanilla until smooth. Pour over crust. Spoon 1/2 cup peach mixture over the cream cheese layer. Top with 1/2 cup strawberry mixture.

With a knife, cut through cream cheese filling to swirl. Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cut into bars; serve with remaining fruit mixtures if desired. Store in the refrigerator. Yield: 2 dozen