1 (14 oz) sleeve gingersnap cookies

4 tablespoons (57g) unsalted butter, melted

3 (8 oz) packages (680g) cream cheese, room temperature

1 cup (198g) granulated sugar

4 large eggs, at room temperature

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

1/2 cup blueberry jam

3 medium peaches, sliced

1/2 cup fresh blueberries

Coarse sparkling sugar for sprinkling (optional)

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Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
Crush gingersnap cookies into fine crumbs using a food processor or rolling pin. Combine crumbs with melted butter and mix well.
Press crumb mixture firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then let cool.
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing on low speed after each addition until just blended.
Mix in flour and vanilla extract until smooth, being careful not to overbeat.
Pour cheesecake filling over cooled crust and smooth the top with a spatula.
Bake for 60–70 minutes, or until edges are set and the center jiggles slightly.
Turn off the oven, crack the door open slightly, and let cheesecake rest inside for 1 hour.
Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, spread blueberry jam over the top, arrange peach slices and blueberries, and sprinkle with coarse sugar if desired.

Use a graham cracker crust instead of gingersnaps for a milder flavor.

Substitute raspberries or strawberries for the blueberries for variation.

Use canned or frozen peaches (well-drained) when fresh ones aren’t available.

Warm the blueberry jam slightly before spreading for a glossy finish.

Slice cheesecake using a hot knife wiped clean between cuts for neat edges.