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For the peaches: Add the peaches to a bowl and top with the brown sugar and whiskey. Toss a few times throughout the preparation process.
For the crust: Blitz the gingersnaps in a food processor until fine. Tip into a bowl, then add the butter and brown sugar; mix. Press the crust firmly into a 9-inch tart pan with a removeable base. Set in the freezer while preparing the filling.
For the filling: Add the cream, powdered sugar and vanilla to a large bowl and, using a hand mixer, whip until stiff peaks form. Add the whiskey. Beat until just incorporated and set aside.
To another large bowl, add the cream cheese, sweetened condensed milk and peach preserves. Beat with a hand mixer until incorporated and smooth. In three additions, fold in the whiskey cream until just combined. Pour the mixture into the gingersnap crust. Smooth the top, then arrange the macerated whiskey peaches on the top.
Chill in the fridge for 4 hours to set the pie, then serve.