Peach Cheesecake

Ingredients

Base

1 1/2 cup digestive biscuits

1 cup almonds, toasted

1/3 cup butter, melted

Combine ingredients. Press mixture evenly over bottom and up sides of 8 or 9-inch springform pan.  Put in the refrigerator to chill.

Filling:

200 gms cream cheese

300 gms cream

200 ml pureed peaches

2 tbsp rum [optional]

1/2 cup sugar, powdered

1 tin peaches

5 tsp gelatin

Sprinkle gelatin over the peach juice from the tin and set aside to bloom for at least 15 min.

In a large bowl beat cream cheese and sugar.  Add in the pureed peaches

Place the gelatin pineapple mix over low heat, stirring until gelatin dissolves. 

Gradually beat hot gelatin mixture into cheese mix

In medium bowl, beat cream until fluffy. 

Fold into cheese mixture, until well blended. 

Cut up 2 slices of peaches into small bits, and fold into the mix.

Pour over the crust and Refrigerate at least 6 hours.

Serve with Sliced peaches on top