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1
In a small saucepan, combine cornstarch and 1/4 cup sugar. Add peaches, ginger, lemon juice and peach schnapps and combine. Bring to a boil and cook, stirring occasionally, until thickened (about 7 minutes). Remove from heat and set aside to cool. Fish out pieces of ginger, cover and refrigerate until chilled.
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2
In a small bowl, combine graham cracker crumbs and melted butter. Press into an ungreased medium ramekin and bake at 350?F for 10 minutes or until lightly browned. Cool in ramekin on a wire rack.
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3
In the meantime, place cream cheese, sour cream, half-and-half, 2/3 cup sugar, vanilla and salt in a food processor. Process until smooth. Transfer to container with pouring spout; cover, and refrigerate until chilled.
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4
When ice cream base has chilled, churn in ice cream maker, according to manufacturer's instructions. Break graham cracker crust into pieces and place 1/2 of them on the bottom of a freezer-safe container. Top with 1/2 of the ice cream, followed by 1/2 of the peach sauce. Repeat with one more layer and swirl everything together. Be careful not to overmix.
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5
Place sealed container in freezer to bloom for at least 3 hours. Just before serving, remove from freezer and allow to rest 5-10 minutes before scooping into bowls.
