Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 2 cups crushed shortbread cookies (about 28 cookies)
• 3 Tbsp. butter or margarine, melted
• 4 (8 oz.) pkg. cream cheese, softened
• 3/4 cup sugar
• 4 large eggs
• 1 tsp. vanilla extract (optional)
• 1 (5 oz.) jar caramel topping
• 3 Tbsp. whipping cream
• 1/2 cup chopped fresh peaches (about 1 small ripe peach)
• 5 cups thinly sliced fresh peaches (about 5 medium-size ripe peaches)
• 1 (12 oz.) jar peach preserves

Directions

1. Combine cookie crumbs and butter; press into bottom and up sides of aa greased 10-inch springform pan.
2. Bake at 350 degrees for 8 minutes or until lightly browned. Cool on a wire rack.
3. Beat cream cheese at high speed with an electric mixer until creamy, and gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition. Stir in vanilla extract and, if desired, almond extract. Pour mixture into prepared crust.
4. Stir together caramel topping and cream in a large glass bowl, and microwave at high 1 to 2 minutes, stirring once. Stir in chopped peaches.
5. Add peach mixture to cream cheese mixture, swirling gently.
6. Bake at 325 degrees for 50 minutes or until cheesecake is almost set. Turn off oven, and let cheesecake stand in oven, with door partially open, 30 minutes. Remove from oven, and cool on a wire rack. Cover and chill at least 8 hours.

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