Place the water bath in the oven and bake for 50 - 60 minutes, or until the top looks just set except for in the very middle and if you give the pan a gently nudge there's a slight wobble in
the middle of the cheesecake.
Fill
the middle of the cheesecakes with about a half teaspoon of peach jam.
The middle of the cheesecake can still be a little jiggly, you just don't want it to be soupy.
When
the middle of the cheesecake is dry to the touch, remove from the oven.
Sprinkle
the middle of the cheesecake with the crushed vanilla wafers.
If
the middle of the cheesecake is very wobbly when shake slightly, bake it for another 15 minutes or so until the centre feels firm to touch.
Carefully pour the ganache into
the middle of the cheesecake and spread it to the outside, leaving about 1/4 of an inch space from the edge.
Place one slice on
the middle of the cheesecake.
My cheesecake came with some lovely berry coulis sauce and half of a fresh passion fruit, but the bit that surprised me was a hidden pocket of passion fruit sauce in
the middle of the cheesecake.