Peach Pecan Cheesecake - cooking recipe

Ingredients

Vanilla Cookie Crust
11 vanilla cream-filled sandwich style cookies, crushed
3 tablespoons chopped pecans
3 tablespoons butter or 3 tablespoons margarine, melted
Peach Pecan Filling
24 ounces cream cheese
3/4 cup dark brown sugar
5 teaspoons cornstarch
4 eggs
1 egg yolk
1/3 cup peach schnapps
3 tablespoons whipping cream
1 teaspoon vanilla extract
1 1/4 cups peeled finely chopped peaches
1/4 cup chopped pecans

Preparation

Make the crust: in a bowl, stir the crushed cookies and pecans together; stir in the melted butter until well combined.
Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
Make the filling: In a big bowl combine the cream cheese, brown sugar, and cornstarch; beat with an electric mixer until smooth.
Add in eggs and egg yolk, one at a time, beating well after each addition.
Beat in the peach schnapps, whipping cream, and vanilla extract.
Stir in the peaches and pecans; pour the cream cheese mixture over the crust.
Bake in a preheated 350\u00b0 oven for 15 minutes; decrease oven temperature to 225\u00b0 and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
Remove the cake from the oven and run a knife around the inside edge of the pan.
Turn the oven off, return the cake to the oven for an additional 1 hour.
Chill, uncovered, overnight.