Begin by crushing the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.

Melt the butter, then combine it with the graham cracker crumbs and brown sugar in a mixing bowl.

Press this mixture firmly into the bottom of an 8-9 inch square pan to form a solid crust, then set aside while you prepare the next layer.

In a large mixing bowl, beat the softened cream cheese and powdered sugar using an electric mixer until the mixture is smooth and creamy, about 2-3 minutes.

Gently fold in the Cool Whip until fully incorporated, creating a light and fluffy cheesecake layer.

Once combined, pour this mixture over the prepared graham cracker crust, spreading it evenly with a spatula.

Chill briefly in the refrigerator for about 15 minutes.

In a small saucepan, mix the cornstarch with water and bring to a boil over medium heat, stirring constantly until it thickens, which should take about 2-3 minutes.

Remove the saucepan from the heat and stir in the orange Jello until fully dissolved.

Allow the mixture to cool to room temperature while you chop the fresh peaches.

Just before adding the peaches to your topping, dice the fresh peaches into small, bite-sized pieces to prevent browning.

Gently fold the chopped peaches into the cooled cornstarch mixture, ensuring they are well-coated.

Carefully spoon the peach mixture over the cheesecake layer in your prepared pan, spreading it evenly to cover the surface.

Once assembled, cover the pan with plastic wrap or a lid and place it in the refrigerator to set for 1-2 hours.

After chilling, remove the Peach Delight from the refrigerator. Use a sharp knife to cut it into squares or rectangles for serving.

Enjoy each bite chilled for a refreshing summer dessert.