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1
Preheat oven to 325.
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2
Spray a 9 inch springform pan with bakers spray
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3
MAKE CRUST
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4
Combine cinnamon crumbs and butter in a bowl until moistened
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5
Add crumb mixture to prepared springform pan and press into bottom and up sides of pan.
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6
Refigerate to set while making filling
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7
I MAKE PEACH CHEESECAKE FILLING
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8
In a large bowl beat cream cheese until smooth, add sugar slowly while beating, then add eggs one at a time beating each egg in
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9
Add sour cream, vanilla and salt and beat just until blended
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10
Fold in chopped peaches
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11
Remove the cold crust from the refigerator.
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12
Wrap crust pan in a double thickness of aluminum foil
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13
Pour peach filling into crust and smooth top.
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14
Place cheesecake in a large baking pan.
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15
Carefully add boiling water in baking pan so that it comes just about halfway up the side of the cheesecake pan
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16
Place in the preheated 325 oven and bake until cheesecake is just set with the center slightly jiggly about 70 to 90 minutes.
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17
Remove from water bath pan and cool 1 hour with foil still wrapped around pan on a rack .
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18
Remove foil and continue to cool completely before refigerating, about 2 hours longer.
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19
When cooled cover and Refigerate at least 8 hours or overnight
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20
After chilling run a thin knife around edges of pan and realease sides of springform pan
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21
Garnish with whipped cream, fresh peach slice, fresh strawberrys and chocolate shavings
