Peach Cobbler Cheesecake

1. Ingredients:
   • For the crust:
     • 1 1/2 cups graham cracker crumbs
     • 1/2 cup unsalted butter, melted
     • 1/4 cup sugar
   • For the cheesecake filling:
     • 16 oz cream cheese, softened
     • 1 cup granulated sugar
     • 1 teaspoon vanilla extract
     • 3 large eggs
   • For the peach topping:
     • 3 cups fresh or canned peaches, sliced
     • 1/2 cup brown sugar
     • 1 teaspoon cinnamon
     • 1 tablespoon lemon juice
     • 1 tablespoon cornstarch (optional for thickening)
   Directions:
   1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
   2. In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan to form a crust.
   3. In a mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing just until incorporated.
   4. Pour the cheesecake filling over the crust and spread evenly. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
   5. Meanwhile, prepare the peach topping. In a saucepan over medium heat, combine the peaches, brown sugar, cinnamon, lemon juice, and cornstarch (if using). Cook for about 5-7 minutes until the peaches are heated through and slightly syrupy.
   6. Once the cheesecake has cooled, pour the peach topping over the top. Refrigerate for at least 4 hours or overnight before serving.
   Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes (plus chilling time)Kcal: 420 kcal | Servings: 12 servings

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