Meanwhile, combine cream cheese and sugar until well blended. Stir in peach schnapps until just blended. Add eggs
, 1 at a time, stirring after each addition until just blended.
Pour onto crust.
Using heavy duty foil, wrap outsides and bottom of pan. Place cheesecake on a wire rack inside a larger pan. Fill larger pan with very hot water 1/3 the way up the springform pan. Bake for 45 to 50 minutes or until center is almost set. Remove cheesecake from hot water bath
and remove foil. Let stand 10 minutes before running knife around the edge to loosen cake from sides. Cool for 1 hour then refrigerate uncovered at least 4 hours or overnight.