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1
Preheat oven to 325
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2
Melt butter in a microwave safe bowl.
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3
In a medium bowl mix the sugar, graham cracker crumbs and cinnamon.
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4
Pour melted butter in the dry mixture and mix well.
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5
Spread evenly to the bottom of a 9 inch spring form pan and around the edges.
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6
I flip the bottom of my pan so that it be easier to remove and set aside.
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7
(See pictures)
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8
In a large mixing bowl mix the cream cheese and sugar until creamy.
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9
Add sour cream and vanilla.
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10
Add eggs one at a time.
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11
Make sure its mixed in well.
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12
Pour into the 9 inch spring form pan.
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13
(See pictures)
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14
Bake in preheated oven for 45 to 50 minutes or until center is almost set
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15
Run a small knife around the rim of the cake to loosen; cool before removing the rim.
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16
On medium heat, In a saucepan combine peaches, water and sugar.
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17
Bring to a low boil and then turn on low.
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18
Cook until your desired texture.
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19
Add extra water as needed.
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20
Pour a great portion of hot liquid in to a bowl (no fruit).
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21
Put about a tbsp.
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22
Of cornstarch and blend well.
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23
Pour over fruit and continue to cook until you have a thick consistency.
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24
Let it cool then pour on top of cheese cake a refrigerate.
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25
Short cuts if no fresh fruit.
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26
Use canned fruit with juice, add less water and sugar, then complete the rest of the topping directions.
