Preparation

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