Peachy’ Chai’ Cheesecake

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For the crust:

2 cups Cinnamon graham cracker crumbs

¾ cup Castor –or- Super Fine sugar

8 ounces melted unsalted butter

For the cheesecake:

1 pound softened cream cheese

1/3 Cup Castor –or- Super Fine Sugar

3 large eggs

1.1 ounce packet –Oregon Original Chai Tea Latte mix – Black Tea, Honey, Vanilla & Spice

1 cup sour cream

1 cup Peach Yogurt, Custard Style

12 wedges of fresh, ripe - California White Peach wedges

12 Spearmint leaves for plate garnish

12 ounces The Perfect Purée California White Peach, thawed

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