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No-Bake Chocolate Cheesecake

5 ounces pecans, toasted
3/4 cup vanilla wafer crumbs
1/4 cup powdered sugar
1/4 cup butter or margarine, melted
1 1/2 cups semisweet chocolate chips
1 (8-ounce) package plus 1 (3-ounce) package cream cheese, softened
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
2 1/2 teaspoons vanilla extract, separated
2 cups whipping cream, divided use
1 (1/4-ounce) envelope unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
2 tablespoons granulated sugar
1/2 cup chopped peaches (fresh or canned)
1 teaspoon vanilla extract

1. Toast pecans in a shallow baking pan at 350°F (175°C) for 8 to 10 minutes, stirring frequently; cool and grind fine. Combine the nuts with vanilla wafer crumbs, powdered sugar, and 1/4 cup melted butter. Press onto the bottom and 1 1/2-inches up the side of a 9-inches springform pan; set aside.
2. Melt semi-sweet chocolate chips in the top of a double boiler over hot, not boiling, water, stirring until smooth.
3. Combine softened cream cheese and 1/3 cup sugar in a large mixer bowl; add 1/4 cup softened butter, beating until smooth. Blend in 1 1/2 teaspoon vanilla. Beat in the melted chocolate all at once.
4. Whip 1 cup cream until stiff; fold into the chocolate mixture. Spoon into the prepared crust and chill.
5. Meanwhile, sprinkle unflavored gelatin over cold water; allow to stand a few minutes until softened. Add boiling water and stir until the gelatin is dissolved.
6. Whip remaining 1 cup cream and 2 tablespoons sugar until stiff; beat in the gelatin mixture and 1 teaspoon vanilla. Fold in drained, chopped peaches. Spread on top of the chocolate cream cheese mixture. Chill.

Makes 12 servings.