Makes one 9-inch cake
6 tablespoon unsalted butter, melted, plus more for buttering the pan
Two 5.25-ounce packages gingersnap cookies (I like Anna’s brand)
1 cup heavy cream
2 cups full-fat vanilla yogurt
1 teaspoon pure vanilla extract
2 cups peeled and chopped peaches (about 4 peaches)
1 to 2 peaches, peeled and thinly sliced, for garnish (optional)
1. Preheat the oven to 350°F. Lightly butter a 9-inch spring-form pan and set it aside.
2. Place the gingersnaps in a food processor and pulse until the cookies resemble coarse sand. Pour in the melted butter and pulse a few times to combine. Transfer the cookie crumbles to the prepared spring-form pan and, using your fingers, press the crust evenly across the bottom and up the sides. Bake for 10 minutes, then remove the pan from the oven and set it on the counter to cool completely.
3. While the crust bakes, whip the heavy cream in the bowl of an electric until stiff peaks form. In a separate mixing bowl, stir together the yogurt and vanilla extract. Gently fold in the whipped cream, then the chopped peaches.