My favorite dessert of all. 🍑 **Crust:** - Mix 1 pack of finely crushed Biscoff cookies, 4 tbsp. sugar, and 1 stick melted butter. - Press into a greased springform pan and bake at 325°F for 10 mins. **Cheesecake Filling:** - Beat 4 8 oz. blocks of softened cream cheese with 1 cup sugar until smooth. - Add 4 large eggs, 1 tsp. vanilla extract, 3/4 cup sour cream, 2 tbsp. all-purpose flour, and a pinch of salt. - Pour half the batter over the crust and bake for 15 mins. **Peach Topping & Filling:** - Cook 2 cans of sliced peaches in heavy syrup with 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 tbsp. lemon juice, 2 tbsp. cornstarch, 1 tbsp. cinnamon, and 1/4 tsp. nutmeg on the stove for 10-15 mins until thickened. - Arrange a thin layer of cooked peaches over the partially baked cheesecake. * Pour the remaining filling over the peaches and bake for 1-1:15 hours. * Let cool, then chill for 5 hours+. **Cobbler Crumble:** - Combine 1 cup all-purpose flour, 1 tsp. granulated sugar, 1/2 tsp. cinnamon, 1/3 cup brown sugar, and 1/4 cup melted butter. - Bake at 350°F for 10 mins until lightly browned. Refrigerate until ready to use.
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