Peach cheesecake

Directions

1. 1
   Preheat oven to 325
2. 2
   Melt butter in a microwave safe bowl.
3. 3
   In a medium bowl mix the sugar, graham cracker crumbs and cinnamon.
4. 4
   Pour melted butter in the dry mixture and mix well.
5. 5
   Spread evenly to the bottom of a 9 inch spring form pan and around the edges.
6. 6
   I flip the bottom of my pan so that it be easier to remove and set aside.
7. 7
   (See pictures)
8. 8
   In a large mixing bowl mix the cream cheese and sugar until creamy.
9. 9
   Add sour cream and vanilla.
10. 10
    Add eggs one at a time.
11. 11
    Make sure its mixed in well.
12. 12
    Pour into the 9 inch spring form pan.
13. 13
    (See pictures)
14. 14
    Bake in preheated oven for 45 to 50 minutes or until center is almost set
15. 15
    Run a small knife around the rim of the cake to loosen; cool before removing the rim.
16. 16
    On medium heat, In a saucepan combine peaches, water and sugar.
17. 17
    Bring to a low boil and then turn on low.
18. 18
    Cook until your desired texture.
19. 19
    Add extra water as needed.
20. 20
    Pour a great portion of hot liquid in to a bowl (no fruit).
21. 21
    Put about a tbsp.
22. 22
    Of cornstarch and blend well.
23. 23
    Pour over fruit and continue to cook until you have a thick consistency.
24. 24
    Let it cool then pour on top of cheese cake a refrigerate.
25. 25
    Short cuts if no fresh fruit.
26. 26
    Use canned fruit with juice, add less water and sugar, then complete the rest of the topping directions.