Peaches ‘N’ Cream Cheesecake Recipe by Tasty

Ingredients

• nonstick cooking spray, for greasing
• 10 oz shortbread cookie
• 6 tablespoons unsalted butter, melted
• 2 ripe yellow peaches, quartered, plus 4-5 thinly sliced
• 4 packs gelatin, divided
• 1 cup cold water, divided
• 32 oz cream cheese, softened
• 1 ¼ cups sugar, plus 2/3 cups (135 G), divided
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• ½ cup heavy cream
• 2 drops orange food coloring, optional
• ⅔ cup hot water
• 1 cup prosecco