Add 2 pounds peeled and sliced fresh or frozen peaches to pan. Add sugar and rosé wine. Allow peaches to cook on low for about 30 minutes, or until softened, and breaking down. Mix cold water and gelatin in bowl, and stir into peach mixture.

Cool peach mixture by placing in bowl and place in fridge to cool, and set up.

Pre-heat oven to 350 F.

Mix pecan meal, melted butter and brown sugar in the pan you will be making this dessert in. I chose a large oval pan, but you can use a 13X9 pan. Press crust into bottom of pan and up the sides to form a crust that goes almost to the edges of the serving pan.

Bake pecan crust for 18 minutes, turning half way. Pecan crust can easily burn, due to the oil content, so please watch closely, as ovens vary.

Allow crust to cool, while you make the filling.

Place the softened cream cheese in a mixing bowl of a stand mixer. Beat cream cheese till light and fluffy, with no lumps. Add sugar, and continue to beat.

Now it is time to combine the peach mixture with the cream cheese. Using a spatula, fold in the peach mixture, and stir to get mixture thoroughly blended. Sit this mixture back in fridge while you prepare the whipped cream.

It is important to use a clean, oil free bowl that has been chilled to whip your cream. You can use a stand or a hand mixture. Pour the 2 cups of heavy cream into bowl and beat on high till cream starts to expand. Now add the powder sugar, and continue to beat till stiff peaks. Do not over-beat.

Being very gently, fold in the whipped cream to the cream cheese and peach mixture. Add this mixture to the cooled pecan meal crust, mounding softly. This dessert will need to chill for at least 2 hours, or overnight.  Once dessert has set up, you can add prepared peach topping if you are planning to serve that day.  If you are not serving till the next day, wait to add peaches before serving, so they do not dis-color.

Slice a few peaches, and splash with a little lemon juice and a tablespoon of sugar. Let set for a few minutes before arranging on top of dessert. You can also use frozen peaches, but allow them to thaw. Note, if not serving dessert till next day, wait to do this step before serving. If you do it the day before the peaches will discolor.