Peaches and Cream Cheesecake Recipe

Directions:

1. In a bowl, stir the crumbs, sugar, and cinnamon together; add melted butter; stir until well combined.
2. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
3. In a big bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
4. Add eggs and egg yolk, one at a time, beating well after each addition.
5. Beat in vanilla extract and lemon juice.
6. Stir in whipping cream; fold in peaches.
7. Pour mixture over the crust.
8. Bake at 350° for 10 minutes; decrease temperature to 225° and bake for 1 hour 10 minutes or until the center no longer looks wet or shiny.
9. Remove cake from oven and run a knife around the inside edge of the pan.
10. Turn the oven off; return the cake to the oven for an additional 1 hour.
11. Chill, uncovered, overnight.
12. Make the topping: toss together peaches and lemon juice; arrange on top of the cheesecake.
13. Chill until serving time; just before serving, in a small saucepan, heat peach preserves.
14. Drizzle warm preserves over the cheesecake.