Peach, Ricotta, and Gingersnap Tart

I had to make several adaptions to this recipe due to the limited stock of our small grocery store, but I think it turned out well anyways. It originally called for nectarines and mascarpone rather than peaches and ricotta, which I'm sure would work just as well. I love a good cookie crust, and the sharp ginger taste was a perfect accent to the creamy filling and sweet peaches. Make sure to start this several hours or the day before serving it.

Peach, Ricotta, and Gingersnap Tart (adapted from Smitten Kitchen)

Crust

37 gingersnap cookies, coarsely broken (about 9 ounces; about 3 1/4 cups plus 2 tablespoons of pieces)
6 tablespoons unsalted butter, melted

Filling
1 8-ounce container ricotta cheese (or mascarpone cheese)
6 ounces cream cheese, room temperature
1/4 cup greek yogurt
1/4 cup sugar
1 teaspoon grated lime peel (or lemon)
1/4 teaspoon vanilla extract
1 tablespoon finely chopped crystallized ginger (optional)

Topping
4 to 5 small peaches, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed
2 tablespoons finely chopped crystallized ginger (optional)

For crust: Preheat oven to 350°F. Finely grind gingersnaps in processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.

For filling: Beat first 6 ingredients in medium bowl until smooth. Add crystallized ginger and mix well. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.

For topping: Overlap peach slices atop filling in concentric circles. Brush with jam. Sprinkle with chopped crystallized ginger. Serve, or refrigerate up to 6 hours.