4 oz. gingersnap cookies (about 18 to 20 cookies) 3/4 c. roasted and salted almonds 4 Tbsp. (1/2 stick) unsalted butter, melted 1/2 c. plus 2 tablespoons granulated sugar, divided 1 3/4 c. cold heavy cream 2 (0.25-ounce) envelopes unflavored gelatin 1 1/2 c. sour cream 1 (8-ounce) package cream cheese, at room temperature 2 tsp. pure almond extract 1/2 tsp. kosher salt 1 to 2 medium peaches, sliced 1 tsp. pure honey
Pulse cookies and almonds in a food processor until finely ground, 15 to 20 times. Add butter and 2 tablespoons sugar, and pulse to combine, 8 to 10 times. Press mixture firmly into bottom and 1/2 inch up the sides of a 9-inch springform pan. Freeze up to 1 day.
Pour cream into a medium saucepan and sprinkle gelatin over top. Let stand 10 minutes.
Cook cream mixture over medium-low heat, stirring constantly, until gelatin has dissolved, 5 to 7 minutes. Allow to cool, 10 minutes.
Using a clean food processor, pulse sour cream, cream cheese, almond extract, salt, and remaining 1/2 cup sugar until smooth, 1 to 2 minutes. Add cream mixture, and pulse to combine.
Pour filling into crust. Cover pan with plastic wrap and chill until firm, at least 6 hours and up to 2 days. Combine peaches and honey in a bowl. Let sit 10 minutes. Arrange on cheesecake. Serve immediately.