Preheat oven to 325 degrees. Line the bottom of a 9 inch spring form pan with parchment paper lightly sprayed with nonstick spray and set aside.
In a large sauce pan
6-8 large peaches, peeled, pitted and cut into 1/4 inch slice
1 Tbsp fresh lemon juice
2 Tbsp sugar
Cook on medium high, covered stirring occasional until sugar is dissolved about 5 minutes. Uncover, cook about 5 minutes more until sauce thickens. Let cool completely.
2 cup vanilla wafer crumbs
2 Tbsp sugar
1/2 cup butter melted
Combine crumbs and sugar. Add melted butter and stir till all crumbs are coated. Press into the bottom of prepared pan and 1/4 inch up sides. Place in freezer while you make rest cheesecake batter.
4-8 oz blocks cream cheese, room temperature
1-1/3 cups sugar
2 Tbsp corn starch
1 Tbsp vanilla
3 eggs room temperature
1 cup sour cream
In mixer bowl beat cream cheese until fluffy, about 4-5 minutes. Add sugar, cornstarch and vanilla continue to beat until all combined. Turn mixer to lowest setting add eggs one at a time beating until just combined. By hand stir in sour cream gently. Pour 1/2 batter over crust, pour peach filling on top of cheesecake batter, then top with rest of batter. Bake for 75 minutes until center is slightly jigglie. Let cool on rack 15 minutes. Run knife around edges continue to let cool another 45 minutes. Place in fridge for at least 3-4 hours before serving. ENJOY!!;) 🙂