In a medium sized bowl, combine the crushed Golden Oreos, peach Jello mix and melted butter.

Mix to combine until crumbly and looks like wet sand. Set aside.

In the bowl of a stand mixer, combine the softened cream cheese, vanilla and sugar. Cream the cream cheese mixture until smooth.

Fold in the Cool Whip until thoroughly combined.

Transfer the cheesecake filling to a piping bag fitted with a large star tip. Set aside until ready to use.

In a small saucepan, combine the diced peaches, brown sugar, cinnamon and salt. Heat over low heat for about 20 minutes, stirring occasionally. The mixture should be syrupy in consistency and the peaches tender. Allow to cool before assembly.

In another small bowl, combine the powdered sugar and milk for the glaze. Whisk to combine. Set aside.

Dip the top of the cones into the glaze and immediately dip into the peach crunch mixture, pressing the crunch into the cone gently.

Drizzle the cones with additional glaze and sprinkle additional crunch mixture over the cones, optional.

Set aside and continue with the remaining cones.

Use the piping bag to pipe a large dollop of the cheesecake filling inside of the waffle cone.

Use a spoon to press the peaches into the top of the cheesecake filling.

Repeat with the remaining cones. Store covered in the fridge until ready to serve. Storage: Cones can be stored in the fridge until ready to serve. The filling will soften the cone so it is recommended to assemble within a few hours of serving. Cones will last in an airtight container in the fridge for up to 1 day once assembled.