Peach Cobbler Cheesecake (Print Version)

# Ingredients:

01 - 2 cups graham cracker crumbs.
02 - 1/2 cup unsalted butter, melted.
03 - 2 tablespoons granulated sugar.
04 - 24 ounces cream cheese, softened.
05 - 1 cup granulated sugar.
06 - 1 teaspoon vanilla extract.
07 - 3 large eggs.
08 - 1/2 cup sour cream.
09 - 1/2 cup heavy cream.
10 - 3 large peaches, sliced.
11 - 1/2 cup brown sugar.
12 - 1 teaspoon cinnamon.
13 - 1/4 teaspoon nutmeg.
14 - 2 tablespoons unsalted butter.
15 - 1 teaspoon vanilla extract.
16 - 1 tablespoon cornstarch mixed with 2 tablespoons water.

# Instructions:

01 - Heat oven to 325°F. Mix graham crumbs, butter, and sugar. Press into springform pan. Bake 10 minutes.
02 - Beat cream cheese and sugar until smooth. Add vanilla, eggs one at a time, then sour cream and heavy cream.
03 - Pour filling over crust. Bake in water bath 55-65 minutes until edges set. Cool in oven 1 hour with door cracked.
04 - Cook peaches, sugar, and spices in butter until soft. Add cornstarch slurry and cook until thickened.
05 - Chill cheesecake 4 hours or overnight. Top with cooled peach mixture.

# Notes:

01 - Water bath prevents cracking and ensures even baking.
02 - All ingredients should be room temperature.

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