PHILADELPHIA Peaches 'N Cream No-Bake Cheesecake

Made this yesterday. It was the 2nd attempt and because of the failed first attempt, i modified the recipe from kraft's website. Texture is pretty mousse like... however, taste wise, its pretty so-so. Just that with the peach, it doesn't feel that sinful~

Ingredients:
2 cups digestive biscuit crumbs
90g unsalted scs butter, melted
1/2 cup sugar
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 pkg. (1.5 oz.) JELL-O Peach Flavor Gelatin
1 fresh peach, chopped (canned peach as alternative)**
1/2 tub (4 oz.) COOL WHIP LITE Whipped Topping, thawed

Method:
1. MIX biscuit crumbs, butter and press onto bottom of a medium springboard pan. Refrigerate while preparing filling.
2. BEAT cream cheese and sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well.
3. Stir in peaches and whipped topping. Spoon over crust; cover.
4. REFRIGERATE for at least 4 hours or until firm.

**if you like peaches, you may add more if you want