Peach Melba cheesecake with a Moscato peach base

Use basic graham cracker crust in springform pan
Cheesecake Layer:
3 (8-ounce) packages cream cheese (use only full fat), at room temperature
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 large eggs
1/4 cup Moscato
1 can sliced peaches

To make the cheesecake layer, put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Dice and mix in about 8 slices of peaches or 2 halves and the Moscato. Be careful not to overmix!

Gently spoon the batter into the foil-wrapped springform and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake the cake at 350 degrees F until the edges are light golden brown and the top is slightly golden tan, about 1 hour. Remove the cake from the water bath, cool in the oven for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until it's completely cold, about 4 hours. The oven cooling is very important!! Tip: The cake is done when it slightly jiggles in the center like a gelatin mold. Turn off oven, close door and allow to cool for 2 hours. 

Peach sauce:

1/2 cup of peach juice
1/4 cup Moscato
1/3 cup sugar