Peaches And Cream Cheesecake - cooking recipe

Ingredients

Graham Cracker Crust
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 cup butter or 1/4 cup margarine, melted
Peach Filling
24 ounces cream cheese
3/4 cup sugar
5 teaspoons cornstarch
4 eggs
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon lemon juice
2/3 cup whipping cream
1 1/3 cups peeled and finely chopped peaches
Fresh Peach Topping
2 medium peaches, sliced
1 tablespoon lemon juice
1 cup peach preserves

Preparation

In a bowl, stir the crumbs, sugar, and cinnamon together; add melted butter; stir until well combined.
Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
In a big bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
Add eggs and egg yolk, one at a time, beating well after each addition.
Beat in vanilla extract and lemon juice.
Stir in whipping cream; fold in peaches.
Pour mixture over the crust.
Bake at 350\u00b0 for 10 minutes; decrease temperature to 225\u00b0 and bake for 1 hour 10 minutes or until the center no longer looks wet or shiny.
Remove cake from 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.
Make the topping: toss together peaches and lemon juice; arrange on top of the cheesecake.
Chill until serving time; just before serving, in a small saucepan, heat peach preserves.
Drizzle warm preserves over the cheesecake.