Peach Cobbler Cheesecake

Ingredients

• Butter (2 tablespoons, melted)
• Brown sugar (1/4 cup)
• All (purpose flour - 1/4 cup)
• Cinnamon (1 teaspoon)
• Canned peaches (1 can (15 oz), drained and chopped)
• Eggs (3)
• Vanilla extract (1 teaspoon)
• Sugar (1 cup)
• Cream cheese (16 oz, softened)
• Butter (1/2 cup, melted)
• Graham cracker crumbs (1 1/2 cups)

Instructions

1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a separate mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition.
4. Pour the cream cheese mixture over the crust in the springform pan.
5. In a small bowl, combine the chopped peaches, cinnamon, flour, brown sugar, and melted butter. Mix well.
6. Drop spoonfuls of the peach mixture onto the cream cheese mixture in the springform pan. Use a knife to swirl the peach mixture into the cream cheese mixture.
7. Bake for 55-60 minutes, or until the center is set and the edges are lightly golden.
8. Remove from the oven and let cool completely. Refrigerate for at least 4 hours, or overnight, before serving.
9. Serve chilled and enjoy!