Peach Cheesecake with Gingersnap Crust

Name: Peach Cheesecake with Gingersnap Crust
Ingredients: 25 gingersnap cookies (about 6 ounces), coarsely broken; 1 /4 cup (1/2 stick) unsalted butter, melted; 4 small peaches (about 1 1/4 pounds), peeled, pitted, sliced 1/4 inch thick; 2 tablespoons plus 1 1/4 cups sugar; 1 /2 teaspoon fresh lemon juice; 4 8-ounce packages cream cheese, room temperature; 4 large eggs; 1 /2 cup sour cream; 1 1/2 teaspoons vanilla extract; 1 /2 cup peach preserves; 1 1/2 teaspoons fresh lemon juice; 1 /2 large peach, peeled, pitted, very thinly sliced