Cheese Cake Filling:
Prepared graham cracker crust
2 (8oz) packages Cream Cheese softened
1 Cup powdered sugar
1 Tablespoon Vanilla
1 (8 oz) tub of Cool Whip, thawed
Mix cream cheese, powdered sugar and vanilla together until creamy. Add cool whip. Once combined spread into prepared graham cracker crust. let chill in fridge while you make the peach topping.
1 cup sugar
3 1/2 tablespoons corn starch
3 Tablespoons corn syrup
1 1/2 cups water
4 Tablespoons Peach Jello mix (unprepared)
6 cups pealed and sliced fresh peaches.
In a saucepan mix the sugar and corn starch together, then add the corn syrup and water. Cook on medium heat until clear, about 6 min. Take off heat and add peach jello. let cool to room temp. Add sliced peaches and poor over prepared cheesecake. Allow to cool in fridge until set.