Olive Garden Peaches and Cream Cheesecake Recipe

SPONGE CAKE BASE:
1 egg
1/3 cup sugar
1/4 tsp. vanilla
1/4 cup all-purpose flour
1/4 tsp. baking powder
1 pinch salt
2 tablespoons water

FILLING:
2 pounds softened cream cheese
1 cup sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla
1 cup sour cream
1/4 cup peach liqueur or peach Schnapps or reserved juice from canned peaches
2 cups canned or firm peaches, sliced and drained well

TOPPING:
1 pint whipping cream or equivalent

BASE-Preheat oven to 375 degrees. Lightly grease base of 10″ spring form pan. Beat whole egg in 1 and 1/2-qt bowl with mixer on high speed for 4 minutes to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder and salt. Mix on low speed until fully blended. Pour into spring form pan; roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temp. FILLING-Preheat oven to 325 degrees. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach flavoring and mix on medium until smooth and thick. Fold in peach slices carefully; distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack. Turn off oven, open oven door to broil position and let cake remain 40 minutes. Cool to refrigerated temperature. TOPPING-Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the fridge.