Ingredients
1-1/4 cups graham cracker crumbs
3/4 cup sugar
1/4 cup butter or margarine, melted
1 can (1 lb.) peach slices
1 envelope plain gelatin
1/4 cup cold water
3 eggs, separated
2 pkg. (8 oz. each) Neufchatel cheese, softened

Directions
Combine the graham cracker crumbs, 1/4 cup of the sugar and the butter. Press into a spring form pan.

Drain the peach slices, reserving 2/3 cup of the syrup. Dice most of the peach slices, reserving some for a garnish.

Soften the gelatin in the cold water. Combine the egg yolks, reserved syrup from the peach slices and the remaining sugar in a saucepan. Stir over medium heat for 5 minutes. Add the gelatin and stir until dissolved. Gradually add the cheese and blend until thoroughly combined.

Beat the egg whites until stiff. Fold the peaches and egg whites into the gelatin mixture. Pour the mixture over the graham cracker crust in the spring form pan. Garnish with peach slices if desired. Chill until set.