Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1 tablespoon all-purpose flour

For the topping:

• 1 can (15 ounces) European canned peaches, drained and sliced
• 1/4 cup peach preserves or apricot preserves
• 1 tablespoon water

Instructions:

1. Prepare the crust:

   • Preheat your oven to 325°F (160°C).
   • In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
   • Press the mixture into the bottom of a 9-inch springform pan, using the back of a spoon to create an even layer.
   • Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

2. Prepare the filling:

   • In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
   • Add the eggs one at a time, mixing well after each addition.
   • Mix in the vanilla extract, sour cream, heavy cream, and flour until everything is well combined and smooth.

3. Assemble the cheesecake:

   • Pour the filling over the cooled crust in the springform pan.
   • Tap the pan gently on the counter to release any air bubbles.
   • Place the pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan. This water bath helps prevent cracks in the cheesecake.

4. Bake the cheesecake:

   • Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
   • Turn off the oven and let the cheesecake cool in the oven with the door closed for 1 hour.
   • Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to chill and set.

5. Prepare the topping:

   • In a small saucepan, heat the European canned peaches preserves and water over low heat until melted and smooth. Remove from heat and let it cool slightly.
   • Arrange the sliced European canned peaches on top of the chilled cheesecake.
   • Brush the peach preserves mixture over the top of the peaches to glaze them.

6. Serve:

   • Carefully remove the sides of the springform pan before serving.
   • Slice the cheesecake into wedges and serve chilled. Enjoy the creamy cheesecake with the sweet and juicy European canned peaches on top!

This cheesecake is sure to impress with its creamy texture, flavorful crust, and delightful peach topping. Perfect for any special occasion or simply as a decadent treat for yourself!