Preheat your oven to 375°F (176°C). Crush gingersnap cookies in a food processor until they resemble fine crumbs. In a mixing bowl, combine the crumbs with melted butter, stirring until it's crumbly. Press this mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes until set; then allow it to cool completely.

Reduce the oven temperature to 350°F (175°C). In a large bowl, beat the room temperature cream cheese and granulated sugar together until smooth and creamy—about 2 minutes. Gradually add the eggs, mixing in one at a time, then fold in the vanilla extract and flour until just combined and silky. Pour the cheesecake filling over the cooled gingersnap crust, spreading it evenly.

Place the springform pan in the preheated oven and bake for 45-50 minutes. The edges should be set and slightly puffed, but the center will still have a slight jiggle. To check for doneness, use an instant-read thermometer; it should read 175°F. Once baked, turn off the oven and leave the cheesecake inside for 1 hour with the door ajar to cool slowly.

Remove the cheesecake from the oven and let it cool at room temperature for 30-60 minutes. Once it reaches room temperature, cover it and refrigerate for at least 6 hours, or overnight.

Once chilled, spread a layer of blueberry jam over the cheesecake, ensuring even coverage. Artistically arrange sliced peaches on top, sprinkle fresh blueberries over the peaches, and finish with a dusting of coarse sparkling sugar.