|Chocolate wafer crumbs||1 3⁄4 Cup (28 tbs) (Cookie)|
|Sugar||1⁄4 Cup (4 tbs)|
|Margarine/Butter||6 Tablespoon, melted|
|Light cream cheese||24 Ounce, softened (Neufchatel)|
|Light sour cream||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Grated lemon peel||1⁄2 Teaspoon, finely grated|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Water||1⁄2 Cup (8 tbs)|
|Plums/3 fresh california peaches||5 , sliced|
For crust, in medium bowl, combine crumbs and 1/4 cup sugar.
Stir in margarine.
Pat into 13x9x2 inch baking pan; chill.
For filling, in lg.bowl, beat cheese, sour cream, 3/4 cup sugar, vanilla, lemon juice and lemon peel until smooth.
In sm.saucepan, sprinkle gelatin over water; let stand 5 minutes.
Heat over low heat, stirring to dissolve gelatin, about 2 minutes.
Blend into cheese mixture.
Spread 3 cups cheese mixture over crust.
In blender or food processor, puree 3 plums or 1 1/2 peaches to make 1 cup.
Fold puree into remaining cheese mixture.
Spoon over cheese layer; spread smooth.
Refrigerate several hours or until set.
Garnish with remaining fruit slices.
Cut into bars to serve.