I love this tart because it is super easy to make and I prefer the thinner cheese layer than a traditional cheesecake. I make this with berries as well but everyone raves about the fresh peaches. I mix white and yellow peaches whenever available but you can use whichever you prefer. Also you can increase the sugar by a small amount if you like things a bit sweeter.
2 cups Nilla wafers (5 ounces) ½ cup toasted almonds ¼ cup plus 3 Tbs. sugar 4 Tbs. butter, melted 8 ounces cream cheese, softened ¼ cup sour cream
3 firm ripe peaches peeled and sliced into wedges
Preheat oven to 350. In a food processor, combine the Nilla wafers with the almonds and 2 tablespoons of the sugar and process until fine. Add the melted butter and pulse till moistened. Press the crumbs into a 9 inch springform or tart pan going about 1 inch up the sides. Bake for about 10 minutes.
Meanwhile, wipe out the food processor bowl. Add the cream cheese, sour cream, egg and 2 tablespoons of the sugar and process until smooth. Pour the custard into the crust and bake for 15 minutes until set. Cool on the counter for a few minutes and then place in the freezer to chill for about 15 minutes.
In a bowl toss the peaches with the remaining 2 tablespoons of sugar. Arrange the peaches over the custard. Remove the ring, slice and serve.