Step 1

Crush one package of graham crackers. To do so, I like to break the crackers and add them to a food processor or blender. Then, pulse the blender/food processor just long enough for the crackers to be finely crushed.

Step 2

Next, add the sugar and butter to the graham cracker crumbs and mix well.

Step 3

Press the crumb mixture into a 8-9 inch square pan (or any pan similar in size).

Step 4

Add the softened cream cheese and powdered sugar to the mixing bowl. Beat until smooth.

Step 5

Next, add the cool whip and beat, once again, until smooth.

Step 6

Pour the cheesecake mixture onto the prepared graham crumb crust.

Step 7

Then, place the pan on a level shelf in the refrigerator to allow the cheesecake layer to set up a bit.

Step 8

To begin, pout the water and cornstarch into to a small - medium sized saucepan. Then, with a whisk, blend the cornstarch and water together. (The mixture will be a milky, white color.)

Step 9

Bring the mixture to a boil, stirring with the whisk occasionally.

Step 10

As mixture begins to boil, the color of the mixture will turn from milky white to clear and the mixture will be slightly thickened. At this point, turn off the burner and remove the saucepan from heat.

Step 11

Using the whisk, mix in the orange Jell-O powder until well mixed.

Step 12

Next, move the saucepan to the refrigerator to cool down. (This mixture is going to both add flavor to the peaches and keep the peaches from turning brown and getting mushy.)

Step 13

Wait about 10-15 minutes, then, begin cutting up the peaches. First cut them in half. Rotate the peach gently in your hands to pull one of the halves from the pit. Remove the pit, peel the skin from both halves and dice the peaches into small bite sized pieces.

Step 14

Next, remove the gelled mixture from the refrigerator. Then, gently stir the peaches and the thickened mixture together.

Step 15

Now, it's time to remove the pan of dessert from the refrigerator. Spoon the fresh peach mixture over the cheesecake layer, then, smooth with the back of the spoon to distribute evenly.

Step 16

Cover with plastic wrap and place the pan back in the refrigerator to allow the dessert to set up. Allow the dessert to cool and set up in the refrigerator for at least 1-2 hrs. before serving. (You can, most definitely eat it sooner, however, it may be a bit runny if it hasn't had time to chill properly.)