Preheat oven to 325. Spray a 9 inch springform pan with bakers spray
MAKE CRUST
Combine cinnamon crumbs and butter in a bowl until moistened
Add crumb mixture to prepared springform pan and press into bottom and up sides of pan. Refigerate to set while making filling
I MAKE PEACH CHEESECAKE FILLING
In a large bowl beat cream cheese until smooth, add sugar slowly while beating, then add eggs one at a time beating each egg in
Add sour cream, vanilla and salt and beat just until blended
Fold in chopped peaches
Remove the cold crust from the refigerator. Wrap crust pan in a double thickness of aluminum foil
Pour peach filling into crust and smooth top. Place cheesecake in a large baking pan. Carefully add boiling water in baking pan so that it comes just about halfway up the side of the cheesecake pan
Place in the preheated 325 oven and bake until cheesecake is just set with the center slightly jiggly about 70 to 90 minutes. Remove from water bath pan and cool 1 hour with foil still wrapped around pan on a rack . Remove foil and continue to cool completely before refigerating, about 2 hours longer. When cooled cover and Refigerate at least 8 hours or overnight
After chilling run a thin knife around edges of pan and realease sides of springform pan
Garnish with whipped cream, fresh peach slice, fresh strawberrys and chocolate shavings
