Peach-Bourbon Cheesecake

Ingredients

• 10 servings almond extract 
• 10 servings bourbon 
• 10 servings butter melted
• 10 servings cream cheese 
• 10 servings eggs 
• 10 servings flour all-purpose
• 10 servings ginger 
• 10 servings graham cracker crumbs 
• 10 servings jam 
• 10 servings juice of lemon 
• 10 servings liquid pectin 
• 10 servings peaches 
• 10 servings cream sour
• 10 servings sugar 

Equipment

• frying pan
• oven
• knife
• wire rack
• hand mixer
• potato masher
• springform pan
• dutch oven
• peeler

Directions

1. For the peach-bourbon jam:Peel peaches with a vegetable peeler, pit, and coarsely chop. Measure 4 cups of chopped peaches into a 6-quart stainless steel or enameled Dutch oven, and mash with a potato masher until evenly crushed. Stir in sugar and next 3 ingredients.Bring mixture to a rolling boil; boil 1 minute, stirring constantly.
2. Remove from heat. Stir in pectin.
3. Let foam settle (about 1 minute). Skim off and discard any foam.For the cheesecake:Preheat oven to 32
4. Stir together graham cracker crumbs, butter, and 2 Tbsp. sugar until crumbs are moistened; press mixture on bottom of a lightly greased 9-inch springform pan.
5. Bake at 325 for 10 minutes. Cool on a wire rack. Reduce oven temperature to 300.Beat 1 cup sugar, flour, and cream cheese at medium speed with an electric mixer until smooth.
6. Add bourbon and almond extract, beating just until blended.
7. Add 3/4 cup sour cream, beating just until blended.
8. Add eggs, 1 at a time, beating at low speed just until blended after each addition. (Do not overbeat.)Dot crust with spoonfuls of ½ cup of the jam. (Do not spread.)
9. Pour batter over jam.
10. Bake at 300 for 1 hour, 45 minutes or until cheesecake center barely moves when pan is touched.Turn oven off.
11. Remove cheesecake; run a knife around outside edge of cheesecake to loosen from pan.Return cheesecake to oven, and partially open oven door. Cool cheesecake 1 hour in oven.
12. Remove from oven; cool completely on a wire rack
13. Cover and chill 8 to 24 hours.
14. Remove sides of pan.
15. Spread remaining ½ cup sour cream over top of cheesecake; spoon 2 tablespoons jam in center of sour cream