3 large peaches
Peeled & cut peaches into small squares
In a saucepan use 1 TBSP Of butter on medium heat, add peaches
Add 1 cup of sugar, 1 t. Cinnamon, 1/4 t of nutmeg or pumpkin spice
1 pinch of salt, 1 t. Vanilla (optional 1 shot of whiskey)
Let mixture come to a low boil
Make a slurry of 1/2 c. Water 11/2 tsp Cornstarch
Pour into peach mixture, It may require a second
Cornstarch mixture so mixture coats the back of a spoon
Remove from heat, let mixture cool, then cover & place in
Refrigerator.

Crust
3 cups of graham crackers
1/4 cup of sugar
2 T brown sugar
1 t of cinnamon
1 c. Of melted butter
Mix all ingredients together
Press into 9” or 10” springform pan, up the side
Set crust aside.

Filling
5 8oz blocks of cream cheese
1 3/4 c. Sugar
Mix together,then add 2Tbsp flour
1/3 c. Whipping cream
1 t. Vanilla, mix together
Add 5 eggs, 2 at a time mixing between each addition
Then add 2 egg yolks, mixing well

OPTIONAL - You may add 3 T. Of peaches that have been
Puréed to filling mixture

Pour cream cheese mixture into spring form pan
Place in a preheated oven at 325 degrees
Bake for 1 1/2 hours or until the center is at 160 degrees
Turn off the oven, leave oven door open about 2 inches
Leave cake in oven 30 minutes
Remove from oven & place on counter for another 30 minutes
Then cover with aluminum foil & pace in refrigerator
The next day pour peach mixture on top of cake

ENJOY!