1. Prepare the pan and crust: Lightly grease a 9 inch springform pan with butter or nonstick spray, then wrap the outside of the pan in a double layer of heavy duty foil to help prevent leaks if using a water bath.

2. Mix the crust ingredients: In a medium bowl, stir together the graham cracker crumbs, 1/4 cup granulated sugar, melted butter, and 1/4 teaspoon fine sea salt until the crumbs are evenly moistened and resemble wet sand.

3. Press and bake the crust: Firmly press the crumb mixture into the bottom and slightly up the sides of the prepared pan, using the bottom of a measuring cup to compact it. Bake at 350°F 175°C for 8 to 10 minutes, just until lightly fragrant and set, then remove from the oven and reduce the temperature to 325°F 160°C.

4. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth and creamy, scraping down the sides of the bowl as needed to remove any lumps.

5. Add sugars and dairy: Add 3/4 cup granulated sugar and the packed brown sugar to the cream cheese and beat until light and fluffy, then mix in the sour cream, heavy cream, vanilla extract, almond extract if using, lemon juice, and 1/4 teaspoon fine sea salt until just combined.

6. Add the eggs: Add the eggs one at a time, mixing on low speed after each addition just until incorporated, being careful not to overbeat so you don’t introduce too much air into the batter.

7. Fold in the peaches: Gently fold the finely chopped, well drained peaches into the cheesecake batter with a spatula until evenly distributed, taking care not to crush the fruit.

8. Pour the filling over the crust: Place the cooled crust on a rimmed roasting pan, then pour the peach filled cheesecake batter over the crust and smooth the top with an offset spatula.

9. Prepare the water bath: If using, pour hot water into the roasting pan until it comes about halfway up the sides of the foil wrapped springform pan, being careful not to splash water into the cheesecake.

10. Bake the cheesecake: Bake at 325°F 160°C for 55 to 65 minutes, or until the edges look set and the center still has a slight wobble when the pan is gently jiggled.

11. Cool gradually: Turn off the oven, crack the door open slightly, and let the cheesecake rest inside for 30 to 45 minutes to cool slowly and help prevent cracking.

12. Cool to room temperature: Remove the cheesecake from the water bath, discard the foil, and place the pan on a wire rack. Run a thin knife around the edge to loosen it from the sides of the pan, then let it cool completely to room temperature.

13. Chill until set: Cover the cooled cheesecake and refrigerate for at least 4 hours, or overnight, until thoroughly chilled and firm enough to slice cleanly.

14. Arrange the peach topping: Just before serving or up to a few hours ahead, arrange the peach slices over the top of the chilled cheesecake in overlapping circles or decorative clusters.

15. Make the glaze: In a small saucepan over low heat, stir together the peach jam, lemon juice, and water until the mixture is smooth, glossy, and easily spoonable, then remove from the heat and let cool slightly.

16. Glaze the peaches: Spoon or brush the warm jam mixture over the peach slices on top of the cheesecake to give them a shiny finish and help them stay in place.

17. Garnish and chill briefly: If desired, pipe or dollop whipped cream around the edges of the cheesecake and add fresh mint leaves for color, then chill for another 20 to 30 minutes to help the topping set.

18. Slice and serve: Release the springform ring, transfer the cheesecake to a serving plate, and use a sharp knife dipped in hot water and wiped clean between cuts to slice into wedges. Serve well chilled and enjoy.