Preheat the oven to 375°F (176°C).

In a food processor, blend gingersnap cookies until fine crumbs, then combine with melted butter and press into the springform pan. Bake for 10 minutes and let cool.

Lower the oven temperature to 350°F (175°C). In a bowl, beat cream cheese and sugar until smooth, then add eggs one at a time, followed by vanilla and flour.

Pour the filling over the cooled crust and bake for 45-50 minutes until edges are set.

Cool the cheesecake in the oven with the door ajar for 1 hour, then transfer to room temperature for 30-60 minutes before refrigerating.

Spread blueberry jam over the cooled cheesecake, then arrange fresh peaches and blueberries on top. Sprinkle with coarse sugar if desired.

Run a knife around the edges of the pan and slice. Serve chilled.