Instructions: CRUST: Stir together crumbs, margarine and 2 T sugar in small bowl; press onto bottom of 9-inch springform pan. Chill. FILLING: Soften gelatin in water in small saucepan; stir over low heat until dissolved. Blend cream cheese product, 3 T sugar and ginger in large mixing bowl at medium speed until well blended (electric mixer). Gradually add gelatin and milk; mix well. Chill until mixture is thickened but not set. Fold in yogurt; pour over crust. Chill until firm. About 6 hours. Carefully remove rim of pan just before serving. Toss together peach slices and lemon juice, drain.

Arrange peaches on top of cheesecake.

Serves 8 - ha ha Only takes 1/2 hour to make.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.