Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        thackeray
     3/4  cup           almonds -- ground
   1      tablespoon    margarine -- melted
   1      envelope      unflavored gelatin
     1/4  cup           cold water
  12      ounces        light cream cheese
     3/4  cup           skim milk
     1/2  cup           sugar -- or 12 pkgs sugar
                        -- sub
     1/4  teaspoon      almond extract
   3      cups          fresh peach slices -- peeled

Preparation:

Stir together almonds and margarine in small bowl. Press mixture evenly onto bottoms of 12 paper-lined baking cups (muffin tins). Soften gelatin in water in small saucepan; stir over low heat until dissolved. Beat cream cheese milk, sugar and almond extract in large mixing bowl at medium speed with electric mixer until well blended. Stir in gelatin. Pour into baking cups; freeze until firm. Place peaches in food processor or blender container; process until smooth. Spoon peach puree onto individual plates. Remove cheesecakes from freezer 10 minutes before serving. Peel off paper. Invert cheesecakes onto plates. Garnish with additional peach slices, raspberries and fresh mint leaves, if desired. Note: For a sweeter peach puree, add sugar to taste.