Peach Cobbler Cheesecake

Streusel

1. Preheat the oven to 350 degrees Fahrenheit.
2. Whisk together 1 ¼ cup flour, ¾ cup brown sugar, and ¼ teaspoon salt in a medium bowl. Add the melted 6 tablespoons unsalted butter, and stir until most of the dry ingredients are moistened but some flour mixture remains.
3. Pour onto a parchment-lined baking sheet and bake for 10-12 minutes. Let cool completely.

Peaches

1. Slice the 6 peaches, into 8-12 slices. Lay on a parchment-lined baking sheet and sprinkle with 6 tablespoons brown sugar, ¼ teaspoon cinnamon, and ⅛ teaspoon nutmeg.
2. Roast at 400 degrees Fahrenheit for 7-10 minutes, until soft but still holds its shape. Let cool completely.
3. You may slice half of the cooled peaches into bite-size pieces for the center of the cheesecake, or you may leave them whole.
4. When ready to serve the cheesecake, reserve the remaining syrup from the peaches for drizzle.

Crust

1. Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying lightly with cooking spray and wrapping it with four layers of heavy-duty 18-inch aluminum foil. Be sure the foil goes all the way up the sides for each layer, to prevent water from seeping into the crust.
2. Mix 1 ½ cups graham cracker crumbs, ¼ cup brown sugar, ¼ teaspoon saltand melted ¼ cup unsalted butter, together. This should resemble damp sand.
3. Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
4. Bake for 10 minutes. Allow to cool completely. Keep the oven on, as the cheesecake will bake at the same temperature.

Cheesecake

1. Add the softened 32 ounces cream cheese, to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
2. Add 1 ½ cup light brown sugar, and 8 ounces sour cream, and mix at medium/low speed until just combined. Scrape the bowl again and mix for 30 seconds.
3. Add 5 large eggs, one at a time, and beat on low speed until combined, about 30 seconds to 1 minute. Scrape the bowl again. Add 2 teaspoons vanilla bean paste or vanilla extract and mix just until fully combined.

Bake The Cheesecake

1. Place the wrapped pan in a deep roasting pan. Alternatively, you can use a baking sheet as long as the sides are about 2 inches deep.
2. Add half of the cheesecake batter to the pan. Carefully spread half of the cooled, roasted peaches over the filling and then top with half of the cooled streusel. Gently top with the remaining cheesecake batter, using a spatula to smooth out the top.
3. Carefully add boiling water to the baking sheet until there are about 1 ½ inches of water around the springform pan. Carefully move your pan to a rack in the oven that is positioned in the lower third of the oven.
4. Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and recheck it.
5. Once the cheesecake is fairly firm but still has a slight wobble, turn the oven off, but leave the cheesecake in the oven for another hour or so until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
6. Once the oven and the cheesecake are both cool, remove the cheesecake from the oven and carefully remove the foil lining the pan.
7. Chill in the fridge for 4-6 hours or overnight. Before serving, top the cheesecake with the remaining roasted peaches and streusel. Drizzle with the reserved peach syrup, if desired.