Cinnamon Crumble
15 Mix brown sugar, cinnamon, melted butter, and flour in a bowl until crumbly. Chill in the fridge.
Cornstarch Slurry
22 Mix cornstarch and water, mix together. set aside.
Cheesecake & Crust
18 Preheat oven to 350
11 Blend Oreos and 1/3 cup sugar in a food processor. Gradually add 6 tbsp melted butter until crumbly. Press into a springform pan and bake for 10 minutes. Place in the freezer to set.
12 Peel and dice peaches, then toss with 1/3 cup sugar, cinnamon, and nutmeg. In a medium pan, melt butter over medium heat. Add peaches and cook until softened. Stir in lemonade and cornstarch slurry until thickened. Set aside.
13 Prepare a water bath by placing an aluminum pan with 2 inches of water on the oven's bottom rack. Using a mixer, cream together cream cheese and 1 cup sugar. Add sour cream, lemon extract, vanilla extract, and flour, then mix in eggs one at a time.
14 Pour half the cheesecake batter into the crust, layer with half the peach mixture, then top with the remaining batter. Tap the pan to release air bubbles. Bake for 75 minutes. Cool for 10 minutes, then refrigerate for 8 hours or overnight.
16 Top the chilled cheesecake with the remaining peach mixture and cinnamon crumble. Bake at 375°F for 10 minutes.
17 SERVE & ENJOY!
