Preheat oven to 350 °F. Grease and line a 9 x –13-inch pan with parchment paper so that it hangs over the sides.
In a food processor, pulse all ingredients until a crumbly texture. Press into prepared pan and bake for 20 minutes. While crust is baking, prepare filling.
With electric beaters, beat cream cheese until light and fluffy. Beat in sugar, vanilla and 2 Tbsp of peach schnapps. Reduce speed to low and add eggs, one at a time.
While crust is still hot, stir remaining 2 Tbsp of schnapps into peach jam and spread over hot crust. Pour cheesecake mixture over jam and bake for 30 minutes, until set (but a little jiggly in center). Allow to cool to room temperature, then chill completely before slicing.