Peach Cheesecake

2 cups graham cracker crumbs
6 Tablespoons margarine, melted
1 cup sugar, divided
4 packages (8ounce) cream cheese, softened
1 package  (4 –serving size) Peach flavored Jello
2 fresh peaches, chopped (to make about 2 cups) or 1 can drained (15 ounce) peaches
1 tub (8 ounce) Cool Whip

Mix graham crackers crumbs, margarine and ¼ cup of the sugar; press onto bottom of 9x13 pan.  Refrigerate while preparing filling.

Beat cream cheese and remaining ¾ cup sugar in large bowl with electric mixer until well blended.  Add dry gelatin mix; mix well.  Stir in peaches and whipped topped.  Spoon over crust; cover.  Refrigerate 4 hours or until firm.  Store leftovers in refrigerator.