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1
Preheat oven to 350u00b0F
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2
Grind gingersnaps in processor to coarse crumbs.
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3
Add butter and blend until evenly moistened.
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4
Press crumbs over bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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5
Bake crust until beginning to brown, about 8 minutes.
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6
Cool on rack.
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7
Reduce oven temperature to 325u00b0F
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8
Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan.
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9
Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes.
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10
Cool compote.
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11
Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth.
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12
Beat in eggs 1 at a time.
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13
Mix in sour cream and vanilla.
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14
Spoon half of cheese mixture (about 3 cups) into crust.
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15
Spoon peach compote over by tablespoonfuls, spacing apart.
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16
Top with remaining cheese mixture.
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17
Place large piece of foil on oven rack.
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18
Place pan with cheesecake on foil.
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19
Bake until puffed, set in center, and beginning to brown, about 1 hour.
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20
Place hot cheesecake on rack; cool 5 minutes.
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21
Run small sharp knife around pan sides to loosen.
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22
Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can be made 2 days ahead.
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23
Cover; keep chilled.)
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24
For glaze:.
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25
Combine preserves and lemon juice in heavy small saucepan.
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26
Stir over medium heat until glaze comes to simmer.
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27
Strain into small bowl.
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28
Release pan sides; place cheesecake on platter.
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29
Spread glaze over top of cheesecake to within 1/4 inch of edge.
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30
Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours.
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31
Arrange peach slices in center of cake and serve.
