Lite Peach Cheesecake
1-1/3 cups graham cracker crumbs or vanilla wafer crumbs
2/3 cup sugar
1 teaspoon cinnamon
1/4 cup butter, melted
1 pkg. (8 oz.) light cream cheese
1 tablespoon lemon juice
1 envelope unflavored gelatin
1/4 cup cold water
1 cup low-fat yogurt
Combine crumbs, 2 tablespoons sugar and cinnamon; stir in butter. Press on to bottom and sides of a deep ungreased 9-inch pie plate.
In bowl, beat cream cheese, remaining sugar and lemon juice until smooth. Peel and finely chop 4 of the peaches; stir into cheese mixture. Sprinkle gelatin over the cold water in small saucepan and let stand 5 minutes; stir over low heat until dissolved.(Or, soften gelatin with water in small bowl and microwave on High for 30 seconds; stir.) Beat into cheese mixture; refrigerate until thickened, 15-30 minutes. Fold in yogurt. Pour into crust.
Refrigerate for several hours or overnight. Peel and slice remaining peach and use with mint to garnish top.