1For Cheesecake Filling:
Preheat oven to 350 degrees.
In a blender, add eggs, sugar, yogurt, and vanilla. Blend until smooth. Add cornstarch, salt and peaches, Pulse 4 to 5 times until blended but peaches aren't pureed. You still want small chunks of peaches. Pour into prepared crust. Bake 30 minutes or until center is set and edges are lightly brown. Turn oven off and crack door. Allow to sit in oven 5 minutes to gently cool, before removing. Cool completely on countertop before refrigerating. Allow to refrigerate at least 2 to 3 hours before releasing springform pan.
2FOR CRUST: Combine all ingredients mixing with a fork until clumpy and resembles coarse sand. Pour into a 10 inch tart pan or springform pan that has been sprayed with non-stick spray. Bake at 350 degrees, 15 minutes or until lightly brown.
Remove from oven and fill with desired filling. Crust does not have to cool before filling.
3Top cooled cheesecake with more fresh peaches if desired.