Begin by crushing the graham crackers in a food processor until fine, resembling wet sand. Combine the crumbs with granulated sugar and melted butter in a mixing bowl, and stir until evenly mixed. Firmly press this mixture into the bottom of a 9-inch springform pan to create an even layer. Chill in the refrigerator for at least 30 minutes to set before adding the filling.

In a blender, puree two cans of drained peach slices until smooth, measuring out 1 cup for the filling. In a separate bowl, beat the block-style cream cheese with granulated sugar until creamy, about 2-3 minutes. Fold in the measured peach puree, lemon juice, and vanilla extract until well combined. Carefully blend in the frozen whipped topping, mixing until just blended for that perfect No Bake Peach Cheesecake texture.

Once the crust is chilled, pour the creamy filling over the prepared crust in the springform pan. Use a spatula to smooth the top evenly. Cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, although overnight is ideal for allowing the flavors to meld and the texture to set. This ensures a delightful slice for your guests later!

In a small saucepan, combine the remaining peach puree and granulated sugar over medium heat until the sugar dissolves. In a separate bowl, mix cornstarch with lemon juice to create a slurry, then add it to the simmering peach mixture. Stir continuously for 2-3 minutes until the sauce thickens. Once thickened, remove it from heat and let it cool before chilling in the refrigerator.

After the cheesecake has set and the topping is chilled, carefully remove the sides of the springform pan. Spoon the thickened peach topping over the cheesecake, spreading it gently with a spatula for an even layer. Optionally, garnish with whipped cream and additional diced peaches for an extra touch. Slice and serve this beautiful No Bake Peach Cheesecake to your eager friends and family!