Step 1

In a mixing bowl, add the graham cracker crumbs, coconut, brown sugar and mix everything roughly with a fork.

Step 2

Add melted butter and mix everything until your have a coarse mixture.

Step 3

Dump this cookie mixture into a 6 inch springform pan.

Step 4

Press it down tightly, using the flat base of a drinking glass or measuring cup.

Step 5

Chill this graham cracker crust in the fridge for 30 minutes or until it becomes hard.

Step 6

In a mixing bowl, add cream cheese and whipped cream and mix until thoroughly combined.

Step 7

Add powdered sugar and mix again.

Step 8

Add melted white chocolate and mix until you have a smooth and creamy mixture.

Step 9

Stir in the small peach pieces.

Step 10

Spoon this mixture on top of the graham cracker crust.

Step 11

Refrigerate this cake overnight or at least 6 hours (or until the cheesecake layer sets).

Step 12

Place a small saucepan on medium heat and add jam and water.

Step 13

Stir continuously until the jam melts into a smooth and thick syrup.

Step 14

Allow this syrup to cool down.

Step 15

While that's cooling, remove your cheesecake from the springform pan.

Step 16

Arrange peach slices on top of the cake.

Step 17

Pour the peach syrup on top of the cake and enjoy!