1 c. graham cracker crumbs
4 tbsp. butter, melted

FILLING:

1 jar peach preserves
1 tsp. grated lemon zest
2 tbsp. peach brandy (or 1 tbsp. lemon juice)
1 1/2 lbs. cream cheese, room temp.
3/4 c. sugar
1 tbsp. flour
2 lg. whole eggs
2 lg. egg yolks
3/4 c. sour cream

GARNISH:

3/4 c. heavy or whipping cream
1 lb. peaches
2 tsp. lemon juice
2 tbsp. confectioners' sugar

Mix crumbs with butter and pat into 8 1/2 inch springform pan. Heat oven to 375 degrees.

Combine preserves, zest, brandy and heat until liquid. Set aside. Beat cream cheese until fluffy. Gradually add sugar and flour and beat.

Combine whole eggs and yolks and beat lightly. Add sour cream and peach flavoring to cream cheese. Add eggs and beat. Pour into pan and bake 40 minutes. Turn off oven and leave in oven with door shut for 30 minutes. Let cool to room temperature and refrigerate overnight.

Garnish the cheesecake - beat cream and pipe rosettes around top of cake. Peel peaches and slice thin. Toss in mixing bowl with lemon and sugar. Mound in center of cheesecake.