Almond Crumb Crust: In food processor, whirl together biscuits, almonds and sugar until in fine crumbs. Transfer to bowl; stir in butter. With hands, pinch mixture until clumps hold together.

Pour into parchment paper-lined and buttered 9-inch/2.5 L springform pan. Evenly press layer of crumbs onto bottom and halfway up side of pan, levelling with flat bottom and straight side of mug.

Bake in bottom third of 400°F/200°C oven until golden brown, 10 to 12 minutes. Transfer to rack; let cool. Reduce oven to 325°F/160°C.

Peach Topping: Immerse peaches in boiling water for about 10 seconds to loosen skin (if it takes longer than 15 seconds, your peaches are not ripe enough to use); peel, halve and pit.

Place halves, cut side down, in buttered 13- x 9-inch/3 L baking dish; sprinkle with sugar, lemon juice and nutmeg. Set aside.

In stand mixer, beat cream cheese with sugar until smooth and fluffy. Add sour cream, cornstarch and vanilla; on high, beat for 5 minutes, scraping down side. On low speed, beat in eggs, one at a time. Scrape into crust, smoothing top.

Bake cheesecake and peaches side by side in centre of 325°F/160°C oven until cheesecake is set in centre, 40 to 45 minutes; transfer to rack and let cool. Peaches should be tender but not falling apart; if not completely tender, continue baking as required.

Let peaches cool for 10 minutes; with slotted spoon, transfer to plate.

If juice measures more than 2 tbsp/30 mL, in small saucepan over medium heat, cook juice, reducing to 2 tbsp/30 mL. Pour over peaches; let cool. Refrigerate cake and peaches for at least 4 hours or, preferably, overnight. Remove cake from pan; transfer to platter. Arrange peaches, cut side down, over cake; spoon syrup over top.

Makes 12 to 16 servings.