Reduce the oven heat to 350°F.
In a large mixing bowl, beat together the cream cheese and sugar at low speed, until thoroughly combined. Scrape the bottom and sides of the bowl, and beat briefly, just until smooth.
Add the eggs one at a time, beating to combine after each one.
Stir in the vanilla, then the flour.
Pour the cheesecake batter atop the crust in the pan. Place the pan on a baking sheet; this will make it easier to get the cake in and out of the oven safely and prevent butter from dripping out of spring form pan into your oven.
Bake the cake (remember, the oven temperature should now be preheated to 350°F) for 45 to 50 minutes, until the outer edges are set but the inside is a bit jiggly. A digital thermometer, inserted at the same point, should read 175°F at the internal temperature. The center may not look set; that's normal!
Turn off the oven, crack the door open several inches, and allow the cake to cool in the oven for 1 hour. Remove the cake from the oven, and set it on a rack to finish cooling. Do not remove it from the pan yet. Let it cool at room temperature for about 30 minutes - one hour to add your toppings.Once chilled, add your blueberry jam first, then add some sliced peaches and fresh blueberries. Add a tablespoon of sparkling sugar sprinkled over the top, if desired.
You’ll want to refrigerate the cake for at least 6 hours total before removing from springform pan, slicing and serving. Otherwise it’ll won't set properly.
Note: To remove from the spring form pan, give the cheesecake several hours to cool at room temperature. Run a non sharp, non serrated knife (like a butter knife) down the edges of the pan, where the cake and the pan meets ensuring the cheesecake isn’t sticking. Unlatch and remove the band of the pan and remove it. If easily removed, remove the bottom. If the cheesecake is sticking the the bottom of the pan, Cut into slices directly from the springform bottom or carefully transfer to a serving plate and then slice.