Nectarine and Mascarpone Tart in Gingersnap Crust

Name: Nectarine and Mascarpone Tart in Gingersnap Crust
Ingredients: 25 gingersnap cookies, coarsely broken (about 6 ounces; about 2 1/4 cups pieces); 1/4 cup (1/2 stick) unsalted butter, melted; 1 8-ounce container mascarpone cheese*; 6 ounces cream cheese, room temperature; 1/4 cup sour cream; 1/4 cup sugar; 1 tablespoon grated lemon peel; 1/4 teaspoon vanilla extract; 1 tablespoon finely chopped crystallized ginger; 4 to 5 small nectarines, halved, pitted, cut into thin slices; 1/4 cup peach jam, warmed; 2 tablespoons finely chopped crystallized ginger