1-First, preheat your oven to 375°F (176°C) and lightly grease a 9-inch springform pan. Grind 1 sleeve (14 oz) of ginger snap cookies into fine crumbs and combine them with 4 tablespoons (57g) of melted unsalted butter until it resembles wet sand. Press this mixture firmly into the bottom and partway up the sides of the pan, then place it on a baking sheet and bake for 10 minutes. Adjust butter if needed for proper consistency to avoid a dry crust.

2-Next, reduce the oven heat to 350°F (175°C). In a large mixing bowl, beat three 8-oz packages (680g) of room-temperature cream cheese and 1 cup (198g) of granulated sugar on low speed until smooth, scraping the bowl as needed. Add 4 large room-temperature eggs one at a time, mixing well after each to ensure a creamy texture. Stir in 2 tablespoons of all-purpose flour and 1 teaspoon of vanilla extract, then pour the batter over the baked crust.

3-Now, bake the cheesecake for 45-50 minutes until the edges are set and the center is slightly jiggly, reaching an internal temperature of 175°F (80°C). Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour to prevent cracking. After that, remove it from the oven and cool on a rack at room temperature for 30-60 minutes before refrigerating.

4-Once cooled, spread 1/2 cup of blueberry jam over the top of the cheesecake. Arrange 3 sliced medium peaches and 1/2 cup of fresh blueberries artistically on top, then sprinkle with coarse sparkling sugar if desired. Refrigerate the cheesecake in the pan for at least 6 hours to set fully. To serve, run a thin, non-serrated knife around the edge to release it, then unlatch and remove the band carefully.