Fresh Peach Cheesecake

• 3 cup cinnamon graham crackers, crushed
• 4 oz butter, salted or unsalted
• 16 oz cream cheese, at room temperature
• 1 1/2 tsp vanilla extract
• 3 large eggs, at room temperature
• 2 cup sour cream, at room temperature
• 1 cup granulated sugar
• 1/4 tsp salt
• 3/4 cup fresh rough chopped peaches, from about 3 pitted peeled peaches
• 1 fresh peach, sliced
• 2 tbsp grated dark chocolate

1. Preheat oven to 325.
2. Spray a 9 inch springform pan with bakers spray
3. MAKE CRUST
4. Combine cinnamon crumbs and butter in a bowl until moistened
5. Add crumb mixture to prepared springform pan and press into bottom and up sides of pan.
6. Refigerate to set while making filling
7. I MAKE PEACH CHEESECAKE FILLING
8. In a large bowl beat cream cheese until smooth, add sugar slowly while beating, then add eggs one at a time beating each egg in
9. Add sour cream, vanilla and salt and beat just until blended
10. Fold in chopped peaches
11. Remove the cold crust from the refigerator.
12. Wrap crust pan in a double thickness of aluminum foil
13. Pour peach filling into crust and smooth top.
14. Place cheesecake in a large baking pan.
15. Carefully add boiling water in baking pan so that it comes just about halfway up the side of the cheesecake pan
16. Place in the preheated 325 oven and bake until cheesecake is just set with the center slightly jiggly about 70 to 90 minutes.
17. Remove from water bath pan and cool 1 hour with foil still wrapped around pan on a rack .
18. Remove foil and continue to cool completely before refigerating, about 2 hours longer.
19. When cooled cover and Refigerate at least 8 hours or overnight
20. After chilling run a thin knife around edges of pan and realease sides of springform pan
21. Garnish with whipped cream, fresh peach slice, fresh strawberrys and chocolate shavings

cinnamon graham crackers, butter, cream cheese, vanilla, eggs, sour cream, sugar, salt, fresh rough, fresh peach, chocolate

Taken from cookpad.com/us/recipes/345906-fresh-peach-cheesecake (may not work)