Nectarine and Gingersnap Tart - Salamanca Fresh

Ingredients

• 37 gingersnap cookies, coarsely broken
• 6 tbsp unsalted butter, melted
• 220g mascarpone cheese
• 170g cream cheese, room temperature
• 1/4 cup sour cream
• 1/4 cup sugar
• 1 tsp freshly grated lemon peel
• 1/4 tsp vanilla extract
• 4 fresh yellow or white flesh nectarines, halved, pitted, cut into thin slices
• 1/4 cup peach jam, warmed