Prepare the Crust: Crush the gingersnap cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the crumbs with 4 tablespoons of melted unsalted butter until the mixture resembles wet sand.

Press the Crust: Firmly press the crumb mixture into the bottom and partially up the sides of a 9-inch springform pan.

Bake the Crust: Preheat your oven to 375°F and bake the crust for 10 minutes. Allow it to cool.

Make the Filling: Lower the oven temperature to 350°F. In a large mixing bowl, beat together the cream cheese and granulated sugar until smooth and creamy.

Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition.

Add Flour and Vanilla: Gently stir in the all-purpose flour and vanilla extract.

Combine and Bake: Pour the cream cheese filling over the cooled crust and bake for 45-50 minutes until the edges are set.

Cool Gradually: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour.

Prepare the Toppings: Spread the blueberry jam over the top of the cheesecake, followed by the sliced peaches and fresh blueberries.

Chill the Cheesecake: Refrigerate the cheesecake for at least 6 hours before removing it from the springform pan.

Serve and Enjoy: Slice the cheesecake and serve it chilled, optionally sprinkling with coarse sparkling sugar.