Preparation
In a large bowl, mix the cream cheese until decent and fluffy.
Add the eggs, 1 1/2 cups sugar, and 1 teaspoon vanilla, and mix.
Then pour in 1/2 container of heavy cream and sprinkle with 1/4 container cornstarch.
Mix until well combined, then set aside.
Add the Brilliant Grahams, 2 tablespoons butter, and 1 tablespoon ice water to the food processor and pulse until small pieces form.
Place the foil in the base of your springform pan, then add 3/4 of the Brilliant Grahams mixture.
Press together with your fingertips.
Bake for 5 to 10 minutes at 350 F.
Remove from the broiler and let cool.
Wrap the springform pan in plastic wrap, then place in a roasting pan or large stockpot.
Pour cheesecake filling into springform pan and smooth.
Pour about 1 inch of hot water into roaster, surrounding cheesecake.
Broil at 350 F for 30 to 35 minutes.
Toss remaining disintegrated Brilliant Grahams with white cake mix, 1 tablespoon ice water and 2 tablespoons butter.
Mix well.
Sprinkle mixture onto a lined baking sheet.
Bake for 5 to 10 minutes, then disintegrate and set aside.
Then add diced peaches, 1 cup sugar, 1 tablespoon butter, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and water to a saucepan.
Scoop out about half a cup of water, then sprinkle with 2 1/2 tablespoons cornstarch and mix until no protuberances remain.
Boil peaches, etc., over medium heat.
Pour in cornstarch and liquid mixture, stir, and turn off heat. Let cool.
Add a little vegetable oil with your fingertips and oil the best part of the inside of the cheesecake pan (this will prevent the cobbler filling from sticking to the pan).
Pour the peach filling over the top of the cheesecake.
Then sprinkle the piece of filling on top.
Cover and refrigerate for at least 2 hours.
Serve and enjoy!
