1 env. unflavored gelatin
1/2 c. cold water
3 lg. eggs, separated
12 oz. peach puree
1/2 c. sugar
1 lb. Neufchatel cheese or low calorie cream cheese, room temperature
1/2 tsp. vanilla extract
1/4 tsp. cinnamon
Fresh, ripe peaches for garnish
1 tbsp. lime or lemon juice

Sprinkle gelatin over water in small bowl. Let stand 5-10 minutes to soften gelatin.

Whisk egg yolks, peach puree and 1/4 cup sugar together in heavy medium-size saucepan. Cook, stirring constantly, over low heat until very hot and slightly thickened, 8-10 minutes. Add softened gelatin and whisk thoroughly to blend.

Refrigerate gelatin mixture for 15-20 minutes, stirring at 5 minute intervals. This should be very thick and cold to the touch.

Beat Neufchatel in mixing bowl until very smooth, about 10 minutes. Add vanilla extract and cinnamon; beat until blended. Gradually beat in gelatin mixture and continue to beat until smooth.

Beat egg whites in separate mixing bowl until foamy. Gradually beat in remaining 1/4 cup sugar and continue to beat until shiny and peaks are soft. Using rubber spatula, gently fold egg whites into Neufchatel mixture.

Pour cheesecake mixture into 10 inch springform pan and smooth top. Cover with plastic wrap and refrigerate until set, at least 6 hours.

Loosen from sides of pan with knife. Sprinkle lemon or lime juice over peach slices, arrange slices in concentric circles on top of cheesecake.