Crust: Stir together crumbs, margarine and 2 T sugar in a small bowl; press onto bottom of 9 inch springform pan. Chill. Filling; Soften gelatin in water in small saucepan. Stir over low heat until dissolved. Blend cream cheese product, 3 T sugar and ginger in large mixing bowl at medium speed until well blended (electric mixer) Gradually add gelatin and milk; mix well. Chill until mixture is thickened but not set. Fold in yogurt; pour over crust. Chill until firm - about 6 hours. Carefully remove rim of pan just before serving. Toss together peach slices and lemon juice, drain. Arrange peaches on top of cheesecake.
