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Peach Cheesecake With Gingersnap Crust

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Peach Cheesecake With Gingersnap Crust

Ingredients

  • 25 gingersnap cookies (about 6 ounces), coarsely broken
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 4 small peaches (about 1 1/4 pounds), peeled, pitted, sliced 1/4 inch thick
  • 2 tablespoons plus 1 1/4 cups sugar
  • 1/2 teaspoon fresh lemon juice
  • 4 8-ounce packages cream cheese, room temperature
  • 4 large eggs
  • 1/2 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup peach preserves
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 large peach, peeled, pitted, very thinly sliced
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