Peach Melba Cheesecake

1. 1

   Grease and line an 8-inch springform pan with parchment paper. Process graham crackers to make fine crumbs. Add butter; process until combined. Press mixture evenly into bottom of prepared pan. Refrigerate until needed.

2. 2

   Sprinkle gelatin over 2 tbsp boiling water in a small bowl; stir until completely dissolved. Cool slightly.

3. 3

   Process cream cheese, sugar, vanilla and cream until smooth. With motor running, add gelatin mixture until combined.

4. 4

   Arrange peaches over crust. Spoon cream cheese mixture over peaches; smooth surface. Cover with plastic wrap; refrigerate for 3 hours or until firm.

5. 5

   Combine raspberry gelatin and 1 cup boiling water in a medium heatproof bowl; stir until gelatin is completely dissolved. Stir in 3/4 cup cold water. Set aside to cool. Pour gelatin gently over chilled cheesecake. Refrigerate for 3 hours or until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.