Peaches and Cream Cheese Cake

2 cups graham cracker crumbs

6 tablespoons or margarine, melted

1 cup sugar (divided)

4 pkg. cream cheese, softened

1 pkg (four serving size) peach jello

2 fresh peaches, chopped

8 oz. whipped topping, thawed

Mix graham cracker crumbs and 1/4 cup sugar. Press into a 9x13 pan. Refrigerate while making filling.

Beat cream cheese and remaining 3/4 cup sugar. Add dry gelatin and mix well. Stir in peaches and whipped topping. Spread over crust. Cover. Refrigerate until firm.