Autumn Peach Gingersnap Cheesecake

For Crust:

Preheat oven to 350 degrees. Wrap the outside of a 9 inch springform pan tightly with foil. Combine gingersnaps and melted butter in a food processor. Process until evenly moistened. Press gingersnap mixture evenly on the bottom and 1 inch up sides of the prepared pan. Bake crust about 8 minutes until starting to brown. Transfer crust to a rack and cool.

For Filling:

Combine peach slices, 2 tbsp. sugar and lemon juice in a large saucepan. Cover and cook about 5 minutes over medium high heat until peaches are juicy, stirring occasionally. Uncover and continue cooking another 5 minutes until juices are thickened. Remove pan from the heat and cool peach mixture to room temperature.

Preheat oven to 325 degrees. Beat cream cheese with 1 1/4 cups sugar in a large bowl until smooth and fluffy. Beat in eggs one at a time. Beat in sour cream and vanilla. Spoon half of the cream cheese mixture over the prepared crust. Spoon the peach mixture by tablespoonfuls over the cream cheese. Spoon remaining cream cheese mixture over. Place cheesecake in a large roasting pan. Add enough hot water to come halfway up sides of springform. Bake cheesecake about 1 hour until puffed, set in the center and starting to brown. Remove cheesecake from the water bath. Transfer to a rack and cool to room temperature. Discard foil. Cover and refrigerate cheesecake overnight.

For Glaze:

Combine peach preserves and lemon juice in a small saucepan. Heat to a simmer, stirring, over medium heat. Strain preserve mixture into a small bowl.

Run a warm knife around the inside edge of the sprinform pan. Release and remove pan sides. Spread glaze over the top of the cheesecake, leaving a 1/4 inch margin on the edges. Refrigerate cheesecake at least 30 minutes until glaze is set. If desired, arrange peach slices on top of the cheesecake just before serving.