Peach Cobbler Cheesecake Bars for 12

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides.
2. Beat the softened butter and sugar until pale and fluffy, then stir in flour and salt until a soft dough forms.
3. Press the dough evenly into the bottom of the pan and bake for 12-15 minutes until edges are pale golden-brown. Remove and let cool slightly.
4. Beat room-temperature cream cheese and sugar until velvety and smooth.
5. Mix in the vanilla extract and sour cream.
6. Incorporate eggs one at a time on low speed, mixing only until combined.
7. Pour the cheesecake batter over the pre-baked crust and smooth the top with a spatula.
8. In a saucepan over medium heat, simmer diced peaches, lemon juice, brown sugar, and cinnamon for 5-7 minutes until the liquid thickens into a syrupy glaze.
9. Spoon the warm peach mixture over the cheesecake layer and gently swirl with a knife for a marbled effect.
10. In a bowl, pinch together flour, oats, brown sugar, cinnamon, and cold cubed butter with your fingers until the mixture resembles coarse wet sand.
11. Sprinkle the crumble evenly over the top and bake for 25-30 minutes.
12. Chill the bars in the refrigerator for 4 hours before slicing to ensure clean cuts.