Instructions

Peach Filling and Topping:

• In a large pot place sliced peaches and lemon juice. Add mixture of sugar, brown sugar, corn starch, cinnamon and nutmeg. Stir with a wooden or silicone spoon and cook over medium high heat 8-10 minutes or until the peaches become soft. Set aside to cool.

Graham Cracker Crust:

• Line the bottom of 9 - inch springform pan with parchment paper and spray lightly with non-stick spray. Then, wrap the springform pan with 2 large sheets of heavy- duty aluminum foil to make sure no water leaks in the pan when baking in water bath. Set aside.
• Preheat the oven to 425 F.

Make the crust

• To make the crust, use a fork to whisk together graham cracker crumbs and melted butter until all evenly moistened.
• Press the mixture into the bottom of springform pan and place in the fridge or freezer while making the filling.

Cheesecake Filling:

• Beat together softened cream cheese with sugar and vanilla, until smooth and creamy
• Mix in sour cream and corn starch. Add slightly beaten eggs and mix on low just to combine. Do not overmix the batter.
• Pour half of the mixture (about 2 ½ cups) over the crust and smooth the top.
• Place springform pan in large baking or roasting pan, then pour hot water into the pan, until it reaches halfway up the springform pan.
• Bake 13-15 minutes, until the top is set.
• Turn down the oven temperature to 350 F.
• Remove the pan from the oven and arrange a thin layer of peaches over cheesecake layer. Save leftovers of the peaches and sauce for serving.
• Spoon remaining cheesecake layer over the peaches, smooth the top and place back in the oven.
• Bake about 40-45 minutes at 350 F, until the cheesecake is still slightly jiggly in the center.

Cobbler Topping:

• While the cheesecake is baking, prepare cobbler topping. Stir together flour, brown sugar, sugar, salt and baking powder.
• Cut in cold butter with a fork. Add boiling water and stir. Set aside.
• When the cheesecake is almost baked (the top will be set ) remove it from the oven.
• Arrange layer of peaches on top, dollop the cobbler in lumps on top of the peaches and place back in the oven for 20-25 minutes until the cobbler topping reaches a nice golden-brown color.
• Turn off the oven and leave the cheesecake in the oven with the door crack open for one hour.
• Remove it from the water bath and place on a cooling rack to cool to room temperature. Chill in the refrigerator 4-6 hours or overnight.
• When the cheesecake is cooled in the fridge, run a thin knife around the cake and release the ring from springform pan. Transfer the cake onto a serving plate.
• When ready to serve, top the cake with remaining peaches and sauce. For even more amazing flavors, reheat the sauce before drizzling over the cake.
• Store in the fridge.