Step 1: Prepare the Crust

• Preheat oven to 350°F (175°C).

• In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter.

• Press firmly into the bottom of a 9-inch springform pan.

• Bake for 10 minutes, then cool completely.

Step 2: Make the Peach Mousse

• In a blender, puree peaches, lemon juice, and powdered sugar until smooth.

• In a small saucepan, sprinkle gelatin over cold water and let it bloom for 1 minute.

• Heat gently, stirring until completely dissolved. Let it cool slightly.

• Stir the gelatin into the peach puree.

• Fold in 1 cup whipped cream until fully incorporated. Set aside.

Step 3: Make the Cheesecake Layer

• In a large bowl, beat cream cheese, ½ cup granulated sugar, and vanilla extract until smooth and creamy.

• Fold in 1 cup whipped cream until light and fluffy.

Step 4: Assemble the Cheesecake

• Pour the peach mousse mixture over the cooled crust, smoothing the top.

• Carefully spoon the cheesecake layer over the peach layer and spread evenly.

• Cover with plastic wrap and refrigerate for at least 4 hours, or until fully set.

Step 5: Garnish and Serve

• Before serving, top with sliced peaches, mint leaves, and extra whipped cream if desired.

• Slice and enjoy this chilled treat!