Peach Cobbler Cheesecake

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 4 cups sliced peeled peaches
• 1/4 cup granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon vanilla extract

Cheesecake Filling:

• 16 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs

Cobbler Topping:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup whole milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a separate bowl, mix the sliced peaches, 1/4 cup granulated sugar, cornstarch, and 1 teaspoon of vanilla extract. Set this aside.
4. In a large mixing bowl, beat the softened cream cheese, 1 cup granulated sugar, and 1 teaspoon of vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition.
5. Pour the cream cheese mixture over the graham cracker crust.
6. Arrange the peach mixture on top of the cream cheese layer.
7. In another bowl, combine the flour, 1/2 cup granulated sugar, brown sugar, baking powder, and salt. Stir in the melted butter, milk, and 1/2 teaspoon of vanilla extract until you have a thick batter.
8. Drop spoonfuls of the cobbler topping over the peaches.
9. Bake in the preheated oven for about 55-60 minutes or until the cheesecake is set, and the cobbler topping is golden brown.
10. Allow the cheesecake to cool to room temperature, then refrigerate for several hours or overnight.
11. Once chilled, you can serve your delicious Peach Cobbler Cheesecake. Enjoy!