2 deep-dish 9-inch pie crusts
8 to 10 fresh peaches, sliced
1 (8 oz.) pkg. cream cheese
1 1/2 c. sugar, divided
3 tbsp. cornstarch
1 c. water
1 small pkg. peach gelatin
cinnamon to taste
whipped topping as desired

Bake the pie crusts until medium brown and let cool. Mix cream cheese with 1/2 cup sugar and spread in bottom of cooled pie shells. Lay sliced peaches over mixture and sprinkle with cinnamon. Mix 1 cup sugar, cornstarch and water; cook until thickened. Remove from heat and stir in gelatin. Pour mixture over peaches and cool. Serve with whipped topping.