1 cup (about 20) crushed shortbread cookies
6 tablespoons margarine or butter, melted
(you can also buy 2 pre-maid shortbread crusts - Put it into a 8-inch springform pan and break it up, then add 6 tablespoons melted butter - mix it, then press the crumbs down to smooth.  Put it into the freezer to set while you make the filling for the cheesecake) 

1 envelope unflavored gelatin
1/8 cup cold water

¼ cup boiling water

½ cup sugar, I use extra fine baker’s sugar
1 (8 oz package) cream cheese, softened
1 cup sour cream
6 oz. white chocolate baking bar, melted
1 cup whipping cream
½  teaspoon vanilla extract or vanilla powder 

Peach Pie Swirl:

1 cup peeled sliced peaches (fresh or defrosted frozen)

1 packet gelatin

1/8 teaspoon almond extract

¼ teaspoon apple pie spice (or 1/8 teaspoon cinnamon and 1/8 teaspoon nutmeg)

¼ - ½ (depending on the sweetness of your peaches) cup extra fine baker’s sugar

A few drops of yellow food coloring, optional

Whipping cream and apple pie spice for garnish



In small bowl, combine crust ingredients; mix well.  Press in bottom of 8-inch springform pan.  Set aside.

In small saucepan, pour gelatin over cold water; let stand 1 minute.  Add boiling water and sugar; stir over medium heat until mixture is hot and gelatin and sugar are dissolved.

Peel and slice peaches.  Add peaches to a blender or a food processor and pureePuree until smooth.  Pour peach puree into a small saucepan.  Chill for 10 minutes.   

In a heavy saucepan or double boiler, melt white chocolate on low heat, stirring constantly until it is almost completely melted.  Remove from heat and continue stirring.  It will finish melting as you stir it.

In large bowl, beat cream cheese and sour cream until creamy.  Gradually add melted baking bar, gelatin mixture , whipping cream and vanilla.  Beat until smooth.  Pour into crust lined pan. 

Pour packet of gelatin over peach puree.  Let sit 1 minute.  In a small saucepan, add sugar and cook on low until gelatin dissolves.  Add almond extract, cinnamon, and nutmeg to the peaches. 

Spoon about 8 teaspoons full of the peach mixture onto the top of the cheesecake in a circular pattern.  Using a knife in a circular motion, gently swirl the peach mixture into the cheesecake.

Cover; refrigerate 1 ½  to 2 ½  hours or until firm. 

Just before serving, run knife around edge of pan to loosen cheesecake.  Carefully remove sides of pan. Garnish with whipping cream and shake some cinnamon or apple pie spice on the whipping cream. Serve with Peach Sauce http://bakingbanquet.blogspot.com/2013/05/peach-sauce-for-white-chocolate-peach.html . and Struessel Crumbles Store in refrigerator.