Peach-Bourbon Cheesecake

• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 1 cup plus 2 tablespoons sugar, divided
• 3 tablespoons all-purpose flour
• 4 8-ounce packages cream cheese, softened
• 2 tablespoons bourbon
• 1 teaspoon almond extract
• 1 1/4 cups sour cream, divided
• 4 large eggs
• 1/2 cup plus 2 teaspoons peach-bourbon jam
• 4 pounds peaches
• 7 cups sugar
• 1/4 cup lemon juice
• 1/4 cup bourbon
• 2 tablespoons crystalized ginger, finely chopped
• 1 3-ounce package liquid pectin

1. Peel peaches with a vegetable peeler, pit, and coarsely chop.
2. Measure 4 cups of chopped peaches into a 6-quart stainless steel or enameled Dutch oven, and mash with a potato masher until evenly crushed.
3. Stir in sugar and next 3 ingredients.
4. Bring mixture to a rolling boil; boil 1 minute, stirring constantly.
5. Remove from heat.
6. Stir in pectin.
7. Let foam settle (about 1 minute).
8. Skim off and discard any foam.

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Taken from www.foodrepublic.com/recipes/peach-bourbon-cheesecake-recipe/ (may not work)