Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted

For the Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup sour cream

For the Peach Topping:

• 1 can (15 oz) European canned peaches from Greece, drained and sliced
• ½ cup peach syrup (reserved from the can)
• 2 tbsp cornstarch
• 1 tbsp lemon juice

Instructions:

1. Prepare the Crust:

   • Preheat your oven to 350°F (175°C).
   • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
   • Press the mixture into the bottom of a 9-inch springform pan, ensuring it is evenly distributed and compacted.
   • Bake the crust for 10 minutes, then remove from the oven and set aside to cool.

2. Prepare the Filling:

   • In a large mixing bowl, beat the softened cream cheese until smooth.
   • Add the sugar and vanilla extract, and continue to beat until fully incorporated and creamy.
   • Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
   • Fold in the sour cream until the mixture is smooth and well combined.

3. Assemble the Cheesecake:

   • Pour the cream cheese filling over the cooled crust in the springform pan, spreading it evenly.
   • Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. The edges should be lightly golden.
   • Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about an hour. This helps prevent cracking.
   • Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight.

4. Prepare the Peach Topping:

   • In a small saucepan, combine the reserved peach syrup, cornstarch, and lemon juice. Stir until smooth.
   • Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and let cool slightly.
   • Arrange the canned peach slices over the chilled cheesecake.
   • Pour the cooled peach glaze over the peaches, spreading it evenly.

5. Serve:

   • Before serving, let the cheesecake set in the refrigerator for an additional 30 minutes to ensure the topping is firm.
   • Carefully remove the cheesecake from the springform pan and transfer to a serving platter.
   • Slice and serve chilled, enjoying the rich, creamy cheesecake with the sweet and tangy peach topping.

Tips:

• For a more vibrant flavor, consider adding a splash of peach liqueur to the filling or topping.
• Garnish with fresh mint leaves for a beautiful presentation.

This delicious cheesecake, featuring European canned peaches from Greece, offers a delightful combination of creamy texture and fruity sweetness—perfect for any occasion