Crush graham crackers to make about 1 ½ cups of crumbs. Mix with melted butter and brown sugar until combined, then press into the bottom of an 8-9 inch square pan.

In a large bowl, beat softened cream cheese with powdered sugar until smooth. Fold in Cool Whip until well blended.

Pour cheesecake filling over the crust and chill for about 30 minutes.

Combine water and cornstarch in a saucepan and bring to a boil while stirring until thickened. Stir in orange Jello and let cool.

Dice fresh peaches just before use; mix them into the cooled peach mixture.

Spread the peach mixture over the chilled cheesecake layer evenly.

Cover with plastic wrap and chill for at least 1-2 hours before serving.