To make the crust, preheat the oven to 350℉ and wrap the outside of the springform pan, tightly in aluminum foil. If you want to be able to easily remove the cheesecake from the bottom of the pan as well, carefully line the bottom with parchment paper before making the crust.
Mix the almond flour, ginger, cinnamon, and salt, then stir in the sweetener.
Stir in the butter, egg white, and extracts. Mix until it holds together when pressed between your fingers.
Press the crust into the bottom of the pan as evenly as possible.
Bake until it is beginning to brown slightly and is firm to the touch–about 20 minutes.
Set aside to cool while you make the filling.
Lower the oven temperature to 325℉.
Place the cream cheese in the work bowl of a stand mixer. Beat on low speed until the cream cheese is soft and has begun to increase in volume. The goal is to get the cream cheese as light and creamy as possible with no lumps.
Increase the speed to medium and add the eggs one at a time, beating after each addition, then mix in the erythritol.
Add the heavy cream and Keto Chow and mix just until they are fully incorporated. Don’t overmix at this stage.
Spread the filling over the prepared crust; make sure it is smooth and even.
Place the cheesecake in a shallow pan or baking dish with room to hold an inch of water.
Place the pan on the middle rack of the preheated oven, and carefully pour boiling water into the larger pan, until it reaches about 1 inch of the way up the springform pan.
Bake until the cheesecake is just starting to turn golden around the edges and set in the center–about 50 minutes.
Remove from the oven and take the pan out of the water bath. Transfer to a rack and let the cheesecake cool completely.
To make the topping, grate the ginger root and squeeze the pulp to get one teaspoon of ginger juice. Warm the jam slightly and stir in the ginger juice.
Spread the ginger-peach mixture over the cheesecake, smoothing it out to the edges.
Cover the cheesecake and move to the refrigerator to chill overnight.
To serve, remove the springform from the base and transfer the cheesecake to a serving dish. For best texture, remove the cheesecake from the refrigerator 20 minutes before serving.
Store cheesecake tightly wrapped in the refrigerator for up to three days. If you used parchment paper on the bottom, run a flexible metal spatula under the paper to loosen from the bottom when the cheesecake has been chilled, then peel the paper away from the crust.