Combine flour, syrup, oil, and salt, 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.
Preheat oven to 350°F.
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 the peaches aren't pureed. You still want small chunks of peaches. Pour into prepared crust..
Bake 30 minutes or until the center is set and edges are lightly brown. Turn the oven off and open the door. Allow it to sit in the oven for 5 minutes to gently cool, before removing.
Cool completely on the countertop before refrigerating. Refrigerate at least 2 to 3 hours before releasing the springform pan.
Serve cold. Store leftovers in an airtight container in the refrigerator.
Add a 9x9-inch casserole dish with 1-inch of water in the bottom of it to oven while cooking. This will prevent the cheesecake from cracking. I cooked in a 10-inch springform pan. Cheesecake will be about 1 and 1/2 inches tall.