Peach Pecan Cheesecake

• Vanilla Cookie Crust
• 11 vanilla cream-filled sandwich style cookies, crushed
• 3 tablespoons chopped pecans
• 3 tablespoons butter or 3 tablespoons margarine, melted
• Peach Pecan Filling
• 24 ounces cream cheese
• 3/4 cup dark brown sugar
• 5 teaspoons cornstarch
• 4 eggs
• 1 egg yolk
• 1/3 cup peach schnapps
• 3 tablespoons whipping cream
• 1 teaspoon vanilla extract
• 1 1/4 cups peeled finely chopped peaches
• 1/4 cup chopped pecans

1. Make the crust: in a bowl, stir the crushed cookies and pecans together; stir in the melted butter until well combined.
2. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
3. Make the filling: In a big bowl combine the cream cheese, brown sugar, and cornstarch; beat with an electric mixer until smooth.
4. Add in eggs and egg yolk, one at a time, beating well after each addition.
5. Beat in the peach schnapps, whipping cream, and vanilla extract.
6. Stir in the peaches and pecans; pour the cream cheese mixture over the crust.
7. Bake in a preheated 350u0b0 oven for 15 minutes; decrease oven temperature to 225u0b0 and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
8. Remove the cake from the oven and run a knife around the inside edge of the pan.
9. Turn the oven off, return the cake to the oven for an additional 1 hour.
10. Chill, uncovered, overnight.

vanilla cookie crust, vanilla cream, pecans, butter, filling, cream cheese, dark brown sugar, cornstarch, eggs, egg yolk, peach schnapps, whipping cream, vanilla, peaches, pecans

Taken from www.food.com/recipe/peach-pecan-cheesecake-307967 (may not work)