Peach Glazed Cheesecake

• 1-1/2 cup Graham-cracker crumbs
• 1/3 to 1/2 cup butter
• 12 oz. cream cheese, softened
• 1/2 cup sugar
• 1/4 tsp. salt
• 1 tbsp. all-purpose flour
• 3 eggs, slightly beaten
• 1 cup sour cream
• 1 tsp. vanilla
• 1 can (15-1/4 oz.) sliced peaches, drained (reserve 1/2 cup liquid per can)
• 1 tsp. unflavored gelatin
• 1 tsp. lemon juice
• 2 tbsp. sugar
• 1/4 tsp. grated lemon zest

1. Crust: Preheat oven to 350F.
2. Combine crumbs and butter.
3. Press mixture evenly over the bottom and up the sides of a 9-inch springform pan or 9-inch round layer-cake pan with a removeable bottom.
4. Bake 10 minutes.
5. Filling: Soften cream cheese at room temperature; whip until smooth.
6. Blend in sugar, salt and flour.
7. Add eggs, sour cream and vanilla; blend well.
8. Pour into baked crust.
9. Bake in 350F oven 25 minutes or until cheesecake is set in center.
10. Cool.
11. Topping: Arrange peach slices in spoke-fashion on cooled cheesecake.
12. Soften gelatin in lemon juice and liquid from peaches.
13. Add sugar and lemon zest.
14. Heat until sugar and gelatin are dissolved.
15. Cool until slightly thickened.
16. Carefully spoon over peach slices.
17. Chill thoroughly.

grahamcracker crumbs, butter, cream cheese, sugar, salt, allpurpose flour, eggs, sour cream, vanilla, peaches, unflavored gelatin, lemon juice, sugar, lemon zest

Taken from www.foodgeeks.com/recipes/3524 (may not work)