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1
Lets start with the nectarine topping. Like I mentioned, you can make this a day or two ahead of time and allow to cool in the fridge. To a pan over medium low heat add the water, sugars and vanilla.
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2
Simmer for about 10-12 minutes until the mixture is slightly thickened.
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3
Stir in the nectarines and simmer for an additional 5-8 minutes, until the nectarines are softened and the juices again have thickened slightly.
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4
Set aside to cool in the fridge.
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5
Preheat your oven to 350 degrees.
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6
In a bowl mix together the graham cracker crumbs and the melted butter until its soaked in evenly.
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7
Press the mixture into the bottom and up the sides of a spring form pan. I used all the crumbs because I really like a thick crust, you can use less if you prefer a thinner crust.
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8
Place the pan onto a baking sheet, pop in the oven and bake for about 8-10 minutes.
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9
While the crust is baking we can go ahead and start the filling. To a large bowl add all the ingredients {the cream cheese, eggs, vanilla, sugar and heavy cream}.
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10
Using a hand mixer, mix the ingredients until well combined, smooth and creamy.
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11
Once the crust is ready, drop the oven temperature to 325 degrees.
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12
Go ahead and pour the mixture into the pan and spread evenly.
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13
Place into the oven and bake for approx an hour and a half, rotating the pan once halfway through. The top will be a very light golden and a little jiggle left to the filling {it will set as it cools}.
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14
Cool and then refrigerate the cheesecake. Serve the nectarines over top the cheesecake.
