Cheesecake with Peach Topping
For the crust, heat the sugar in a pot and melt. Add the butter, then stir in the granola and nuts. Pour the mixture about 1 cm (approximately 1/2 inch) thick in a springform pan lined with parchment paper and smooth. Chill and allow to solidify.
For the filling, soak the gelatin in cold water. Whip the cream. Stir the quark with sugar and lemon juice. Place the dripping wet gelatin in a small saucepan and melt over low heat. Stir into the quark mixture. Fold in the cream and spread the quark mixture on the crust. Allow to chill in a refrigerator.
Drain the peaches, reserve the juice and cut into slices. Stir the cornstarch with some of the juice. Bring the remaining juice and water (to make 250 ml or about 1 cup of liquid) to a boil. Stir in the cornstarch and cook to thicken. Pour in the peaches and the liquor and remove from the heat. Set aside to cool, stirring occasionally. To serve, cut the cake into slices and pour the peaches and sauce over each.