Peach Cheesecake

Crust:
2 cups graham cracker crumbs
1/4 cup sugar
6 tbsp marg.
Mix and press into the bottom of a 9x13 pan.
Put into fridge to cool while completing the rest.

4 pkgs cream cheese (250mg each) softened
1 pkg peach jello mix
3/4 cup sugar
2 fresh peaches (chopped)
1 tub cool whip
Mix cream cheese and sugar on medium speed until well blended.
Add peach jello and blend well. Slowly stir in peaches. Fold in cool whip.
Put contents on crust and refridgerate at least 4 hours before serving.