Peach and Pinole Cheesecake

In a medium bowl, mix the pinole and melted butter until completely combined. Scrape into a 9-inch pie dish and press it all over the bottom and sides up to the rim. Refrigerate for at least 30 minutes.

Meanwhile, preheat the oven to 350°F with a rack in the middle.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at medium speed until completely smooth and soft. Add the sugar and continue beating until well mixed. Add the eggs, cream, and vanilla, and continue beating until well incorporated. Add the salt and lime juice and beat until incorporated. Scrape the filling into the prepared pinole covered pie dish.

Place in the oven and bake for 35 minutes, until the top is golden brown and the cheesecake has puffed. Remove from the oven and let cool completely.

In a small bowl, mix the cornstarch with the water until it completely dilutes and turns into a slurry. In a medium saucepan set over medium heat, add the orange juice and bring to a simmer, then stir in the brown sugar. Once the sugar dissolves, whisk in the cornstarch slurry and continue simmering and whisking for about 2 minutes, until it thickens considerably. Remove from the heat and incorporate the chopped peaches, toss well. Set aside and let cool completely.

Pour the peach mixture over the cheesecake, cover loosely and refrigerate for at least 6 hours or overnight. Serve chilled.