Using nectarines instead of peaches prevents oxygen discoloration
I promised my Twitter followers a recipe, so here it is:
15 Pecan Sandies cookies, crushed to oblivion
2 Tbsp butter, room temperature
1/2 cup pecan pieces
Combine the crushed cookies and butter with a pastry cutter or your fingers. Press firmly and evenly into the bottom and sides of a 9-inch pie pan. Sprinkle pecans across the bottom, patting them into the crust a bit so they stick. Bake in a 350-degree oven for 8-10 minutes. Allow the crust to cool completely before adding filling.
2 8-oz packages cream cheese, room temperature
1 14-oz can sweetened condensed milk
1 Tbsp lemon juice + enough nectarine juice to make 1/4 cup
1 teaspoon pure vanilla extract
1/2 pint frozen blackberries, chopped into pieces
Note about the nectarine juice: Peel a ripe nectarine, then just sort of squish it to death with your fingers - you'll get lots of juice and a bit of pulpy stuff, too. The puply stuff is okay, because it'll all get blended in when you mix up the filling. :)
To make the filling, just dump all of that stuff except the blackberries into one large bowl. Mix it with an electric mixer on high until alllllllll the lumpy-bumpies are gone, or at least 5 minutes. Gently fold in the blackberries. Pour the filling into the cooled pie crust, and top with a sliced nectarine and a couple of whole blackberries. This cheesecake needs to be refrigerated at least 6 hours before serving, but it's best to make it the afternoon before and let it refrigerate overnight so it can really set up.