No Bake Cheesecake with Peaches and Sugared Almonds

This is my favourite recipe for No Bake Cheesecake and comes from the first cookbook our church published years ago. Credit goes to Yvonne W. who submitted it.

I made this using fresh peaches, but you can substitute whatever fruit is in season to top the cheesecake.

• 1 cup slivered or sliced almonds
• 2 tablespoons sugar

• 2 cups graham wafer crumbs
• 1/4 cup sugar (or less)
• 1/3 cup melted butter

• 12 ounces cream cheese at room temperature (not the whipped variety)
• 1/2 cup sugar
• dash of salt
• 1/3 cup lemon juice
• 1 1/3 cups milk
• 1 1/2 packages gelatin
• 1/3 cup cold water
• 1 1/2 cups whipping cream

• Several large peaches 
• 2 tablespoons sugar

1. Place almonds and sugar in a frying pan over medium heat.
2. Heat and stir until sugar is completely melted and the almonds are brown and crunchy. (watch closely as they will burn quickly)
3. Spread out almonds on a sheet of waxed paper and allow to cool.
4. In a mixing bowl, combine graham wafer crumbs, 1/4 cup sugar and melted butter.
5. Press into a 9" x 13" glass pan. Refrigerate while you make the filling.
6. Beat the cream cheese and sugar in a large bowl until light and fluffy.
7. Mix in lemon juice.
8. Add milk and mix again, scraping sides of bowl.
9. Dissolve gelatin in cold water and warm on stove until dissolved.
10. Add to cream cheese mixture and mix well.
11. Chill mixture in refrigerator until thickened, stirring every 5 minutes, until slightly thickened.
12. Whip cream until soft peaks form.
13. Fold gently into cream cheese/gelatin mixture.
14. Spread over crumb base and refrigerate until set.
15. When ready to serve, peel and slice peaches adding a tablespoon or 2 of sugar if desired.
16. Spoon peaches over cheesecake and sprinkle with a tablespoon or so of the candied almonds.

Note - When I made this to take to a party a while ago, I forgot to add the milk. The cheesecake turned out just fine, However it was not quite as light as the next time when I remembered to add the milk!