Preheat your oven to 375°F (176°C). Grease a 9-inch springform cheesecake pan. Crush the gingersnap cookies into fine crumbs. Combine the cookie crumbs with the melted butter, then press into the bottom of the pan. Bake for 10 minutes and set aside to cool.

Lower oven temperature to 350°F (175°C) and prepare the filling. Beat room-temperature cream cheese and granulated sugar together until smooth. Add eggs one at a time, mixing in vanilla extract and flour until just combined.

Pour the cream cheese mixture over the cooled crust and bake for 45-50 minutes until the edges are set. Let the cheesecake cool inside the oven for 1 hour.

Allow the cheesecake to sit at room temperature for 30 minutes to 1 hour. Combine blueberry jam and sliced peaches in a bowl, adding fresh blueberries. Refrigerate the cheesecake for at least 6 hours.

Run a non-sharp knife around the edges to loosen. Carefully remove the sides of the springform pan. Serve and enjoy!