#2080 - Peach Cheesecake

(by Shirley McNevich)

2 cups graham cracker crumbs
6 TBSP Parkay margarine (melted)
1 cup white sugar
4 - 8oz. Philadelphia cream cheese (softened)
1 - 3.5oz. box peach flavor Jell-O gelatin
2 fresh peaches (washed, peeled, pitted and chopped)
1 - 8oz. Cool Whip (thawed)

In a bowl add graham cracker crumbs, melted margarine and 1/4 cup white sugar--stir. Press mixture into the bottom of a greased 9 x 13 glass baking dish. Refrigerate crust until cold. In a mixer add cream cheese and 3/4 cup white sugar--beat. Add dry peach Jell-O mix--beat well. Remove bowl from mixer--add Cool Whip and chopped peaches--stir with a spoon until mixed. Pour batter into cold graham cracker crust. Refrugerate overnight.