CRUMB NUT CRUST:

5 oz. pecans (chopped) finely chop in blender or processor
3/4 c. vanilla wafers (about 25)
1/4 c. confectioners sugar
1/4 c. butter

FILLING:

1 1/2 c. semi-sweet chocolate chips
1 (8 oz.) pkg. + 1 (3 oz.) pkg. cream cheese (softened)
1/3 c. sugar
1/4 c. butter, softened
1 1/2 tsp. vanilla
1 c. heavy or whipping cream

PEACH TOPPING:

1 tsp. unflavored gelatin
1 tbsp. cold water
1 c. heavy or whipping cream
2 tbsp. sugar
1 tsp. vanilla
1/2 c. sweetened peaches (drained & diced)

Prepare crumb-nut crust; set aside. Melt chocolate chips in top of double boiler over hot, not boiling, water, stirring until smooth. Combine cream cheese and sugar in large mixing bowl; add butter, beating until smooth. Blend in vanilla. Beat in melted chocolate all at once. Whip cream until stiff. Fold into chocolate mixture. Spoon into prepared crust; chill while preparing Peach Topping.

Crust: Combine nuts with wafer crumbs and confectioners sugar in medium bowl. Drizzle with melted butter. Press onto bottom and 1 1/2 inches up side of 9 inch springform pan.

Peach Topping: Sprinkle gelatin onto cold water in small glass dish; allow to stand a few minutes to soften. Add boiling water and stir until gelatin is dissolved. Whip cream and sugar until stiff; beat in gelatin mixture and vanilla. Fold in diced peaches.

Very easy. Can be done in half an hour.