Fresh Peach No Bake Cheesecake for 12

Instructions:

1. Combine graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand. Firmly press the mixture into the bottom of a 9-inch springform pan using the bottom of a measuring cup to ensure a dense, even layer. Set aside in the fridge.
2. Beat the softened cream cheese and powdered sugar together until completely smooth and free of lumps. Stir in the vanilla extract and lemon juice.
3. In a separate chilled bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the cheese mixture using a spatula to maintain lightness.
4. Place diced peaches, sugar, and lemon juice in a saucepan over medium heat. Once the peaches begin to soften, whisk the cornstarch with a teaspoon of water and stir it in.
5. Simmer for 5–8 minutes until the sauce thickens into a glossy, translucent glaze. Remove from heat and allow the reduction to cool completely.
6. Pour the cheesecake filling over the chilled crust and smooth the top. Once the peach reduction is cool, spread it evenly over the filling. Refrigerate for at least 6 hours to set.