Philadelphia Peaches 'N Cream No Bake Cheesecake

I made this last summer with the peaches from my tree. We really liked it. It is light and very refreshing.

2 cups graham cracker crumbs
6 Tbsp margarine, melted
1 cup sugar, divided
4 pkg (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 less fat than cream cheese, softened
1 pkg (4 serving size) Jell-O Brand peach flavor gelatin
2 fresh peaches, chopped
1 tub (8 oz) COOL WHIP LITE Whipped Topping, thawed

Mix graham crumbs, margarine and 1/4 cup of the sugar; press onto bottom of 13X9 inch pan. Refrigerate while preparing filling.
Beat Neufchatel cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
Refrigerate 4 hours or until firm. Store leftovers in refrigerator.
Makes 16 servings.
Can be prepared using 1 drained 15 oz can peaches