No-bake Cheese Cake

400g digestive biscuits
120g butter-melted
1  1/2 tbsp gelatine
100ml hot water
1 tbsp lemon juice
250g Philadelphia cream cheese
4 tbsp condensed milk
1 tin evaporated milk-chilled overnight


Topping:


1/2  can halved peaches - sliced
2 tbsp gelatine dissolved with little hot water


Method  :


1.  Crush biscuits into fine crumbs.  In a mixing bowl combine crumbs and melted butter. 
Stir well.  Press crumb mixture onto bottom and sides of a 9" baking tin to form a firm, even
crust.  Chill for 2 hours while making filling.


Filling:


2.  Dissolve gelatine with hot water, stir in lemon juice.  Keep aside.


3.  Mix the cream cheese and condensed milk.  Stir well.


4.  Whip the chilled  evaporated milk until thick and combine with the gelatine mixture and cream cheese.


5.  Beat until the mixture is smooth.


6.  Pour filling into crust and decorate with sliced peaches.  Dissolve 2 tbsp of gelatine in hot water.
Allow to cool and pour over peaches.  Chill over night to set.