Peach Cobbler Cheesecake with Salted Caramel Sauce

Heat the oven to 325°F (165°C) and grease a 9-inch (23 cm) springform pan. Mix the cracker crumbs, sugar and melted butter, press firmly into the base of the pan and bake for 8 to 10 minutes. Let it cool, then wrap the outside of the pan in foil.

Beat the cream cheese and sugar until completely smooth. Mix in the vanilla bean paste, then add the eggs one at a time on low speed, mixing just until each disappears. Stir in the sour cream and vanilla extract and pour the batter over the crust.

Set the pan in a roasting dish and pour in about 1 inch (2.5 cm) of hot water. Bake for 60 to 70 minutes, until the edges are set and the center still wobbles slightly.

Turn off the oven, prop the door open and leave the cheesecake inside for 1 hour. Then refrigerate it for at least 4 hours, or overnight.

For the peach topping, raise the oven to 350°F (175°C). Arrange the peaches in a small baking dish. Rub the brown sugar, flour, cinnamon and cold butter together until crumbly, sprinkle it over the peaches and bake for 15 to 20 minutes, until bubbling and golden. Let it cool.

For the caramel, melt the sugar in a heavy saucepan over medium heat, stirring gently, until it turns a deep amber. Carefully whisk in the butter (it will bubble up), then slowly pour in the cream and boil for 1 minute. Stir in the salt and let it cool until thick but pourable.

Unmold the chilled cheesecake, spoon the peach cobbler over the top and drizzle with salted caramel just before slicing.