Peach Cheesecake

CRUST
1 ½ packages graham crackers
1 cube of melted butter
Press into 9X13 pan

TOPPING
Boil
1 ½ cups water
1 cup sugar
2 ½ Tbls. corn starch
After is comes to a boil add
1.3 oz packages of peach jello
Stir until dissolved and it begins to thicken. After is thickens put in the refrigerator to cool. I like to pour it into a different bowl before I put it in the refrigerator.
While it cools cut up fruit then add to the jello mixture.
4 cups fruit

FILLING
8 oz cream cheese
12 oz Cool Whip topping
½ cup powder sugar

Spread filling over graham cracker crust. Then pour fruit over filling while it is still warm. Refrigerate for at least an hour.

You can use any coordinating jello/fruit mixture you like.