Peach Swirl Cheesecake Recipe

Place the graham crackers into a zip top plastic kitchen bag and roll with a rolling pin until pulverized. Work with 6 or 8 crackers at a time, depending on the size of the bag.

Meanwhile, preheat oven to 350 degrees.

Mix cracker crumbs, sugar, salt and melted butter in a bowl, and fold together until crumbs are moistened. Pat mixture evenly into the bottom of a 13x9 inch baking pan. (The flat bottom of a glass works well.) Then bake for about 15 minutes, until crust is firm. Let cool on a wire rack.

Lower oven temperature to 325 degrees.

To make the peach component, put peaches, sugar and salt into a small saucepan, and bring to a boil over medium high heat, stirring until the sugar is completely dissolved. Reduce heat and simmer for about 10 minutes, until mixture has thickened and looks shiny. Remove from heat.

To make the cheesecake, use a large bowl and an electric mixer. Mix the cream cheese and sour cream until smooth. Add the sugar and continue beating until incorporated. Add vanilla and salt, then eggs, and beat until smooth.

Pour cream cheese mixture onto cooled crust, and spread out evenly.

Drop spoonfuls of the peach mixture randomly onto the top of the cream cheese, using a teaspoon. Use a thin knife or spatula to gently swirl the fruit.

Bake until center tests done, about 25 minutes. Let cheesecake cool for about 10 minutes on a rack, then put in the refrigerator to chill completely before cutting into bars. Makes about 24 bars.