Peach Cheesecake

Crust:  2 1/2 cups crushed  graham crackers

            1/2 cup butter or margarine

            6 Tbsp powdered sugar

Mix & save 1/4 cup for topping

Press into 9x13 pan

Filling: 2 Cups Water

            2 Tbsp Corn Starch

            1 Cup Sugar

            Cook on medium heat until thick

            Add : 3 oz peach jello mix & cool

            Add : 4 Cups Sliced Peaches

            Pour over crust & chill in freezer for 20 minutes

Topping : 8 oz cream cheese

            3 Tbsp Milk

            1 Cup Powdered Sugar

            Mix well and add 2 Cups Cool Whip

            Spread on top

Sprinkle with Saved Crust