Rachel’s Cheesecake with Peach Topping
50 vanilla wafer cookies, crushed
¼ cup sugar
¼ cup butter, softened
3 (8-ounce) packages cream cheese, softened
½ cup sour cream
1 cup sugar
1 teaspoon vanilla
1 (10- to 12-ounce) jar peach jam
Fresh sliced peaches
In a bowl, combine all ingredients and press into the bottom of a springform pan.
In a mixing bowl beat together cream cheese, sour cream and sugar. Add one egg at a time, beating well after each, then add vanilla. Pour filling over crust and bake at 325 F for 50 minutes. Cool and refrigerate 8 hours to overnight.
In a small saucepan, heat jam on low until melted. Set aside to cool. Pour half of cooled jam over cheesecake. Arrange fresh sliced peaches over cheesecake. Top with remaining jam, ensuring fresh peaches are covered in jam to prevent discoloration.