Ingredients
Crust:
2½ cups graham cracker crumbs
½ cup (1 stick) butter, melted
Filling:
4 small peaches (about 1¼ pounds), peeled, pitted, sliced ¼ inch thick
2 tablespoons plus 1¼ cups sugar
2 tablespoons fresh lemon juice
4 8-ounce packages cream cheese, room temperature
4 large eggs
½ cup sour cream
1½ teaspoons vanilla extract
Glaze:
¾ cup peach preserves
2¼ teaspoons fresh lemon juice
½ large peach, peeled, pitted, very thinly sliced
Preparation
