Peach Melba Cheesecake - cooking recipe

Ingredients

5 oz graham crackers, coarsely chopped
5 tbsp butter, melted
2 tsp unflavored gelatin
2 pkg (8 oz each) cream cheese, chopped, at room temperature
1/2 cup sugar
1 tsp vanilla extract
1 1/4 cups heavy cream
1 can (15 oz) peach slices in juice, drained
1 pkg (3 oz) raspberry gelatin

Preparation

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.
Sprinkle gelatin over 2 tbsp boiling water in a small bowl; stir until completely dissolved. Cool slightly.
Process cream cheese, sugar, vanilla and cream until smooth. With motor running, add gelatin mixture until combined.
Arrange peaches over crust. Spoon cream cheese mixture over peaches; smooth surface. Cover with plastic wrap; refrigerate for 3 hours or until firm.
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.