Recipe from Lindsay Brooks.
16 oz vanilla wafers
5 oz melted butter
20 oz cream cheese
1 cup granulated sugar
1 tbsp vanilla extract
1 peach, stone removed and sliced
2 tbls butter
2 tbls brown sugar
Place wafers into a food process and pulse until crumbed. Pour in butter and pulse until combined. Press 2/3 of the mixture into the bottom of a greased 8 inch spring form pan. Meanwhile, beat together cream cheese with granulated sugar. Scape sides and add eggs one at a time. Stir in vanilla. In a smaller pan, saute peaches in butter, brown sugar, and cinnamon. Once peaches have softened add to cream cheese batter. Stir and pour into spring form pan. Sprinkle remaining crust mixture over the top. Place in a 350 degree. Place a small pan of water under the cheesecake. Bake for 40 minutes. Chill before serving.
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