1. Heat oven to 350°F. Grease 9-inch springform pan. In small bowl, combine crust ingredients; press over bottom and half way up side of pan. Refrigerate. Place large roasting pan filled with 1 inch hot water on middle rack of oven. In large bowl, beat cream cheese and sugar until very smooth, about 3 minutes. Beat in molasses. Add egg yolks, beating until batter is smooth. Add lemon juice, vanilla and salt; beat until well incorporated. Beat in sour cream just until blended. Pour batter into prepared crust.
2. Place cheesecake in large roasting pan. Bake 45 minutes. Turn oven off without opening door and let cake cool 1 hour. Transfer cheesecake to wire rack (center will be jiggly) and cool to room temperature, about 1 hour. Cover pan with plastic wrap and refrigerate overnight. Remove side of pan. Top with peach slices and blueberries. Brush fruit with preserves.
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