Peaches Cream Cheese Cake for 12 Slices

Instructions:

1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon.
3. Bake at 350°F (175°C) for 8 minutes, then set aside to cool completely.
4. Beat the softened cream cheese and honey until smooth and aerated.
5. Incorporate the Greek yogurt and vanilla extract, mixing on low speed to avoid adding excess air.
6. Add eggs one at a time, mixing just until combined; stir in the flour by hand.
7. Toss sliced peaches with lemon juice and cornstarch to prevent excess bleeding.
8. Pour half of the filling over the cooled crust.
9. Arrange half of the peach slices in a concentric circle, then pour the remaining batter over the top, smoothing it with a spatula.
10. Arrange the remaining peaches on the surface, pressing them slightly into the batter.
11. Wrap the outside of the springform pan tightly in two layers of heavy-duty aluminum foil to prevent water leakage.
12. Place the pan in a larger baking dish and fill the dish with boiling water until it reaches halfway up the side of the cake pan.
13. Bake for 50 minutes until the edges are set but the center still has a slight jiggle.
14. Allow the cake to cool to room temperature, then chill in the refrigerator for 4 hours before slicing.