• Preheat oven to 350 degrees. Line an 8×8 pan with parchment or foil.

Cookie Crumb Mixture

• Combine 2 ¼ cup flour, ½ cup white and ½ cup plus 2 tablespoons brown sugar, 1 cup oats, and ¾ teaspoon kosher salt in the bowl of a stand mixer and stir to mix.
• Cut butter into chunks and add to bowl along with beaten egg. Turn mixer on and let mix until the mixture comes together into a cohesive dough that looks like coarse crumbs.
• Remove half of dough (about 2 cups) and set aside. Press remaining dough evenly into the bottom of the prepared pan.

Cheesecake Layer

• Note: It's important that your cream cheese and egg be room temp, or even slightly warmer. Feel free to microwave cream cheese until it's soft and smooth. To de-chill and egg, place it in a cup of warm tap water for 5 minutes before cracking.

  In the bowl of your stand mixer, beat your cream cheese and sugar until it's smooth. Add 1 tablespoon of flour and mix and then add your egg and vanilla and almond extract (if using). Beat until smooth. Spread this mixture in your pan over the cookie crust.

Peaches and topping

• Toss your diced peaches with 1 tablespoon flour and spread evenly over the cheesecake layer.
• Take remaining cookie crumb dough and drop in pieces over the top.
• Bake for 40-50 minutes (in my oven they are done right about 50 minutes). The top should look set and not wet and glossy, but not be overly brown and toasty.
• Let dessert cool completely to room temperature before cutting and serving.
• Store in the refridgerator. Can be served at room temperature or chilled.