No Bake Peach Babycake Cheesecake

• 13 cup margarine
• 1 cup graham cracker crumbs
• 1 ounce knox unflavored gelatin
• 14 cup warm water
• 8 ounces cream cheese
• 12 cup sugar
• 14 cup sour cream
• 12 cup pureed peach
• 14 cup peach schnapps

1. Prepare crust ingredients in a small bowl.press into bottom and up sides of a 3" can.Chill in the refrigerator while preparing the cheesecake batter --
2. BATTER:.
3. soften gelatin in warm water for 5 minutes, stir to dissolve, add sour cream, cream cheese, and sugar, blend well.
4. Add remaining ingredients and pour equal amounts into prepared cans.
5. Chill till firm -- 3-4 hours.or overnight.
6. Invert onto serving plates, crumb side down.
7. It helps to runs a smooth knife around inside of can before inverting it onto a plate.then I place another plate on top and invert it so the crumb side is down.
8. I like to garnish this with fresh peaches when they are in season.

margarine, graham cracker crumbs, unflavored gelatin, water, cream cheese, sugar, sour cream, peach, peach

Taken from www.food.com/recipe/no-bake-peach-babycake-cheesecake-124302 (may not work)