Cheesecake Topped With Fresh Nectarines

Lets start with the nectarine topping. Like I mentioned, you can make this a day or two ahead of time and allow to cool in the fridge. To a pan over medium low heat add the water, sugars and vanilla.
Simmer for about 10-12 minutes until the mixture is slightly thickened.
Stir in the nectarines and simmer for an additional 5-8 minutes, until the nectarines are softened and the juices again have thickened slightly.
Set aside to cool in the fridge.
Preheat your oven to 350 degrees.
In a bowl mix together the graham cracker crumbs and the melted butter until its soaked in evenly.
Press the mixture into the bottom and up the sides of a spring form pan. I used all the crumbs because I really like a thick crust, you can use less if you prefer a thinner crust.
Place the pan onto a baking sheet, pop in the oven and bake for about 8-10 minutes.
While the crust is baking we can go ahead and start the filling. To a large bowl add all the ingredients {the cream cheese, eggs, vanilla, sugar and heavy cream}.
Using a hand mixer, mix the ingredients until well combined, smooth and creamy.
Once the crust is ready, drop the oven temperature to 325 degrees.
Go ahead and pour the mixture into the pan and spread evenly.
Place into the oven and bake for approx an hour and a half, rotating the pan once halfway through. The top will be a very light golden and a little jiggle left to the filling {it will set as it cools}.
Cool and then refrigerate the cheesecake. Serve the nectarines over top the cheesecake.