Fresh Peach Cheesecake

• FOR THE CRUST
• 1 1/2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 1/4 cup sugar
• FOR THE FILLING
• 2 (10 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 1 1/2 tablespoons flour
• 1/2 teaspoon vanilla
• 1/4 teaspoon peach flavoring (optional)
• 3 eggs
• 1/4 cup heavy cream
• 1 cup peeled chopped fresh peach

1. PREHEAT OVEN 325 degrees F.
2. SPRAY BOTTOM 9 IN.
3. SPRINGFORM PAN LIGHTLY WITH OIL.
4. FOR CRUST: STIR TOGETHER GRAHAM CRACKER CUMBS,BUTTER AND SUGAR IN MED.
5. BOWL,MIX WELL.
6. PRESS MIXTURE INTO BOTTOM OF PREPARED PAN.
7. BAKE 8-10 MINS.
8. ,REMOVEAND COOL.
9. REDUCE HEAT TO 250 degrees F.
10. FOR FILLING: BEAT CREAM CHEESE UNTIL LIGHT AND FLUFFY IN LARGE BOWL.
11. GRADUALLY BEAT IN SUGAR UNTIL WELL BLENDED.
12. ADD FLOUR, VANILLA, PEACH FLAVOR,EGGS, AND HEAVY CREAM:BEAT WELL.
13. GENTLY STIR IN PEACHES.
14. POUR INTO BAKED CRUST.
15. PLACE SHALLOW PAN OF WATER ON BOTTOM RACK OF OVEN.
16. PLACE SPRINGFORM PAN ON COOKIE SHEET IN TOP HALF OF OVEN.
17. BAKE 1 Hour 15 MINutes, UNTIL SET BUT STILL JIGGLY IN THE CENTER.
18. TURN OFF OVEN AND LEAVE CHEESECAKE IN OVEN WITH DOOR AJAR FOR 1 HouR.
19. COOL COMPLETELY ON WIRE RACK, THEN REFRIGERATATE AT LEAST 4 HouRS.
20. IF DESIRED GARNISH WITH FRESH PEACHES.

crust, graham cracker crumbs, butter, sugar, filling, cream cheese, sugar, flour, vanilla, peach, eggs, heavy cream, fresh peach

Taken from www.food.com/recipe/fresh-peach-cheesecake-71720 (may not work)