PEACH CHEESECAKE

3 cream cheese--8 oz. each
1 c. sugar
2 t. vanilla
1 c. sour cream
3 eggs

Beat cream cheese, sugar, vanilla and sour cream. Add eggs one at a time. Pour into a
prepared graham cracker crust made with:

1 ½ pkg. graham crackers
1 cube melted butter
½ c. sugar
Press into a springform pan.

Bake at 350 for 1 hour. Turn off heat. Hold oven door ajar with a butter knife. Let set for additional hour.

Peach topping:
2 c. boiling water
1/8 t. salt
1 c. cold water
1 3 oz. peach Jello
2 ½ c. sugar
¼ c. lemon juice
¾ c. cornstarch

Bring 2 c. water to boil; make paste of 1 c. cold water, cornstarch, sugar and salt. Add into pan of boiling water and mix well. Cook over medium heat until thick (approx. 3 minutes.) Add Jello and stir for 1 minute. Remove from heat and add lemon juice and chill. Spread over chilled cheesecake.