Step 1

Preheat oven to 350°F. Lightly spray an 8-inch springform pan with nonstick cooking spray.

Step 2

Purée peaches in mini food processor until smooth. Divide in half and set aside.

Step 3

Whisk sugar, cornstarch, and water together in a saucepot over medium heat and bring to a boil. Fold in reserved peach puree and peach slices, bring mixture back to a boil, stirring constantly then, reduce heat and simmer 1 to 2 minutes or until sauce is thickened and translucent. Do not overcook the peaches. Stir in lemon juice, remove from heat, and cool. Chill until ready to serve.To serve, arrange cooked peaches decoratively over top of cheesecake, allowing sauce to drip down the sides.