Peach Cheesecake

Directions

1. Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil, set aside.
2. In a large bowl, combine graham crackers, melted butter, sugar, cinnamon and almond extract. Press crumbs into the bottom of prepared pan and about 1 inch up the sides. Place on baking sheet, bake until lightly browned, 8-10 minutes. Cool completely.
3. Increase oven temperature to 450°. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated, about 5 minutes. Beat in sour cream, peach preserves, lemon zest and vanilla until smooth and fluffy, 1-2 minutes. Fold in diced peaches. Pour filling over cooled crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 15 minutes.
4. Decrease oven temperature to 225°; bake until just set, about 1-1/2 hours. Turn oven off; let cheesecake sit 30 minutes, or until center is completely set. Open oven door and let cool in oven. Remove from oven and roasting pan; remove and discard foil. Refrigerate overnight, covering when completely cooled.
5. In a large skillet, over medium heat, bring peaches, 2 tablespoons water, sugar and vanilla to a simmer. Reduce heat, cook until tender, 2-3 minutes.
6. In a small bowl, whisk remaining tablespoon of water and cornstarch until dissolved. Pour mixture into peaches; cook, stirring constantly until thickened, 1-2 minutes longer. Cool completely.
7. Loosen sides from springform pan with a knife. Remove rim from pan. Spread peach compote in an even layer on top of cheesecake. If desired, sprinkle with sliced almonds.