Peach Cheesecake with Gingersnap Crust

Ingredients

• 25 gingersnap cookies
• ½ cup peach preserves
• 1 ½ teaspoons fresh lemon juice
• ½ teaspoon fresh lemon juice
• 4 8-ounce packages cream cheese
• ½ large peach
• 22 tablespoons sugar
• + 5 more ingredients
• • 4 small peaches (about 1 1/4 pounds)
  • ¼ cup unsalted butter
  • 4 large eggs
  • ½ cup sour cream
  • 1 ½ teaspoons vanilla extract

Preheat oven to 350°F. Grind gingersnaps in processor to coarse crumbs. Add butter and blend until evenly moistened. Press crumbs over bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until beginning to brown, about 8 minutes. Cool on rack. Reduc...

View full recipe at Epicurious