Peaches and Cream Cheesecake: Make-Ahead

Instructions:

1. Combine graham cracker crumbs, melted butter, honey, 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 base of a glass.
3. Place the crust in the freezer for 10 minutes to lock in the structure.
4. In a chilled bowl, beat the cubed cream cheese until smooth and lump-free.
5. Fold in the Greek yogurt, 1/3 cup maple syrup, and vanilla extract until the mixture is glossy and uniform.
6. In a separate bowl, whip the ice-cold heavy cream until stiff peaks form.
7. Gently fold the whipped cream into the cream cheese mixture until combined.
8. Spread the filling evenly over the chilled graham cracker crust.
9. In a small saucepan, combine diced peaches, lemon juice, cornstarch, and 2 tbsp maple syrup. Simmer until thickened and peaches are tender.
10. Allow the peach topping to cool completely, then spread it evenly over the cheesecake filling.
11. Refrigerate the cheesecake for at least 4 hours to set completely before slicing.