Peachy Cheesecake Squares

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish.

2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are coated evenly.

3. Press the crumb mixture into the bottom of the prepared baking dish, forming an even layer. Use the back of a spoon or your fingers to press the crumbs firmly.

4. In a separate bowl, beat the cream cheese and sugar together until smooth and creamy.

5. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

6. Pour the cheesecake filling over the crust in the baking dish, spreading it out evenly.

7. Bake the cheesecake layer for about 25-30 minutes, or until set. Remove from the oven and let it cool completely.

8. While the cheesecake is cooling, prepare the peach topping. In a saucepan, combine the peach slices, sugar, and water over medium heat.

9. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Add the cornstarch slurry to the peach mixture and stir well.

10. Continue to cook the peach topping, stirring constantly, until it thickens and the peaches are softened.

11. Remove the peach topping from the heat and let it cool slightly. Then, gently spread the peach topping over the cooled cheesecake layer.

12. Refrigerate the Peachy Cheesecake Squares for at least 4 hours, or overnight, to allow the flavors to marry and the dessert to set.