"Boscoe Bakes"... "Peach Cheesecake with Gingersnap Crust"

It's been awhile since I rolled out a cheesecake, and even longer since I made one that did not include chocolate as a star ingredient. Now, enter the thriving community of peaches and nectarines cohabitating in my refrigerator, and suddenly inspiration strikes and I envision a luscious, creamy peach and nectarine cheesecake on the horizon. I remembered a recipe that I had used several years ago, and low and behold it was still listed on Epicurious. This succulent Peach Cheesecake with Gingersnap Crust was featured in the June issue of Bon Appetit in 2002. Using a mixture of peaches and nectarines as my base, this dreamy cheesecake delivered a spectacular peach and nectarine compote that married nicely to the cheese components in this New York style cheesecake. I simmered the fruit medley as directed, and added 1/4 cup of Peach Schnapps for added essence. This delicious addition to my Wednesday "Pastry Meeting" was met with great enthusiasm, and was completely devoured in a matter of minutes. With the "Peach Blueberry Cake" to keep it company on my center island, I guess you could say that this meeting was very "peachy" indeed! (Sorry, but I had to go there) Enjoy