1-First, preheat your oven to 375°F (176°C) and grease a 9-inch springform pan to get everything set up. Crush the 1 sleeve (14 oz / 397g) of crisp, light-colored cookies into fine crumbs and mix them with 4 tablespoons (57g) of melted unsalted butter until it resembles wet sand. Press this mixture evenly into the bottom and slightly up the sides of the pan, then place it on a baking sheet and bake for 10 minutes. Once done, set it aside and reduce the oven temperature to 350°F.

2-Next, in a large bowl, beat three 8-oz packages (680g total) of cream cheese and 1 cup (198g) of granulated sugar at low speed until smooth. Add 4 large eggs one at a time, mixing well after each addition, then stir in 1 teaspoon of vanilla extract and 2 tablespoons of all-purpose flour. Pour this batter over the pre-baked crust and bake for 45-50 minutes until the edges are set but the center is slightly jiggly, reaching an internal temperature of 175°F.

3-Baking and Cooling Tips: After baking, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to avoid cracks. Then, remove it from the oven and cool on a rack for 30-60 minutes without removing from the pan. Once cooled, spread 1/2 cup of blueberry jam over the top, arrange 3 sliced medium peaches and 1/2 cup of fresh blueberries over the jam, and sprinkle with coarse sparkling sugar if you like. Refrigerate for at least 6 hours before slicing and serving.