Peach Melba Cheesecake

Directions

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.