Step 1

Add Graham crumbs and sugar to a medium bowl and mix with melted butter until fully combined.

Step 2

Press the mixture onto the bottom and sides of a springform pan or a 9x13 inches cake pan. Use a measuring cup to press the mixture, it makes the process very easy. Refrigerate for 20-30 minutes.

Step 3

Add 1 cup of cold water to a small bowl, sprinkle the gelatin on top. Let it bloom for 1-2 minutes. Whisk to combine, microwave for 30 seconds and whisk until fully combined and a gelatin mixture is formed. Set aside.

Step 4

Add 2 cups of peach chunks to a food processor and process until smooth. Set aside.

Step 5

In a large bowl, using an electric hand mixer or stand mixer, mix together cream cheese, mascarpone cheese and 1 cup of sugar on medium-low speed until combined. Stop once to scrape the sides and bottom of the bowl. Do not mix on high speed or overmix, as the mascarpone cheese can begin to separate.

Step 6

In a chilled mixing bowl, add the cold heavy whipping cream, remaining two tablespoons of sugar and vanilla extract. Whip on high speed until stiff peaks form. Manually, using a spatula, fold the whipped cream into the mascarpone cream cheese mixture.

Step 7

Add the peach mixture to the gelatin mixture, mix.

Step 8

Add the peach gelatin mixture to the cheesecake batter and mix to combine.

Step 9

Fold in with a spatula the remaining 2 cups of peach chunks.

Step 10

Spread the cheesecake filling evenly on top of the crust.

Step 11

Set the cheesecake in the refrigerator to chill and firm, 5-6 hours or better, overnight.

Step 12

Add the cold heavy whipping cream and sugar to a large mixing bowl. Whip on high speed until stiff peaks form. Add whipped cream to a piping bag fitted with a large star tip and pipe cream on top of the cheesecake.

Step 13

When ready to serve, carefully remove the cheesecake from the springform pan.

Step 14

Decorate with peach chunks. Always serve chilled.

Step 15

Slice and serve!

Step 16

Store in the fridge for up to 4 days.