Peaches & Cream Cheesecake

• 1 egg
• 1/3 cup sugar
• 1/4 teaspoon vanilla extract
• 1/4 cup flour
• 1/4 teaspoon baking powder
• 1 pinch salt
• 2 tablespoons water
• 2 lbs cream cheese
• 1 cup sugar
• 4 eggs
• 1 teaspoon flour
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1/4 cup peach liqueur or 1/4 cup reserved peach juice
• 2 cups peaches, sliced (canned or fresh)
• 1 pint whipping cream

1. Preheat oven to 375u0b0 and grease the base of a 10-inch springform pan.
2. Beat 1 egg in 1-1/2 quart bowl with mixer on high for 4 minutes until it forms a thick yellow foam.
3. On low speed, mix in 1/3 cup of sugar until smooth.
4. Add 1/4 tsp vanilla, 1/4 cup flour, baking powder, salt and water; mix until fully blended.
5. Pour into pan; roll until level.
6. Bake for 16-18 minutes on lowest rack, then let it cool to room temperature.
7. Reduce heat to 325u0b0.
8. On high, mix cream cheese, sugar, eggs and flour.
9. Add remaining vanilla, sour cream and peach liqueur/juice and mix on medium speed until smooth.
10. Carefully fold in sliced peaches evenly and then pour cheesecake filling onto cooled spongecake base.
11. Bake for 70 minutes on low rack. Turn oven off, leaving oven door ajar. Leave in oven for 40 minutes.
12. Chill and top with whipped cream.

egg, sugar, vanilla, flour, baking powder, salt, water, cream cheese, sugar, eggs, flour, vanilla, sour cream, liqueur, peaches, whipping cream

Taken from www.food.com/recipe/peaches-cream-cheesecake-35645 (may not work)