3/4 C graham crackers, crumbled into very small pieces, plus 1/8 C
1/3 C unsalted butter, melted
1 3/4 C cream cheese, room temperature
1 3/4 C whipping cream
1/3 C sugar
1/4 C lemon juice
1/2 tsp vanilla extract
5 Tbsp peach jam
2 tsp powdered gelatin
2 1/2 Tbsp water
1 29 oz. can peaches
1 C canned peach syrup
3 tsp powdered gelatin
1/2 C water
In a small bowl, mix butter and graham crackers. Press into the bottom of an 8 inch spring form pan. Refrigerate while making the filling.
In a medium bowl, beat cream cheese until smooth.
Add sugar and combine. Add whipping cream, lemon juice, vanilla extract, and peach jam. Mix until smooth.
In a small bowl, mix gelatin and water. Microwave for 30 seconds. Add gelatin to the filling mixture. Mix until fully combined.
Pour filling into cake pan. Refrigerate for three hours, or until set.
Thinly slice peaches. Arrange on the surface of cake to make a rose pattern.
Start from the outside of the cake and work inwards, slightly overlapping each slice, to look like petals.
Pour peach syrup into a small pot, over medium heat.
In a small bowl, combine gelatin and water. Mix well. Microwave for 30 seconds, or until warm.
Add to syrup pot, and mix well. Remove from heat. Allow the mixture to cool for 1-2 minutes. Pour onto top of cheesecake.
Return cheesecake to fridge. Chill for 1 1/2 hours, or until jelly has set. Run a knife around the edge of the pan, and remove spring form.