1 cup finely chopped Georgia pecans
2 tablespoon Wiscosnin butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
2 (8-ounce) packages cream cheese, softened
3/4 cup milk
1/2 cup sugar
3 cup peeled and sliced Georgia peaches
12 paper liners for regular size muffin tins
Stir together pecans and margarine in a small bowl. Spoon equal amounts of mixture into paper-lined muffin tins, pressing evenly. Soften gelatin in water in a small saucepan; stir over low heat until dissolved.
In a large bowl, beat cream cheese, milk, and sugar at medium speed of an electric mixer until well blended. Stir in gelatin. Pour equal amounts into muffin tins; freeze until firm.
Place peach slices in food processor or blender; process until smooth. Just before serving, spoon peach puree onto individual plates. Remove cheesecakes from freezer 10 minutes before serving; peel off paper. Invert cheesecakes onto top of peach puree on each plate. Garnish with additional peach slices and fresh mint leaves, if desired.
*Hint: Removing cheesecakes from muffin tins is much easier if tins are first sprayed with non-stick vegetable spray.