Preheat your oven to 375°F (176°C). In a mixing bowl, combine crushed gingersnap cookies with melted butter until fully coated. Press the mixture firmly into the bottom of a greased 9-inch springform pan, creating an even layer. Bake for 10 minutes, until set and fragrant, then remove from the oven and let it cool completely.

Lower the oven temperature to 350°F (175°C). In a large bowl, beat room-temperature cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes. Add eggs one at a time, mixing well after each addition, then blend in the all-purpose flour and vanilla extract.

Carefully pour the filling over the cooled gingersnap crust in the springform pan. Use a spatula to spread it evenly. Bake for 45-50 minutes, until the edges are set but the center still jiggles slightly.

After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually for 1 hour. Let it cool at room temperature for another 30-60 minutes before refrigerating.

Refrigerate your cheesecake for at least 6 hours, or overnight. Once chilled, spread a layer of blueberry jam over the top, then artfully arrange sliced peaches and fresh blueberries. Optionally, sprinkle some sparkling sugar.