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Peach Cobbler Cheesecake with Pretzel Crisp Pie Crust
Ingredients
  • 3 cups Pretzel Crisp crumbs
  • ¾ cup (1½ sticks) butter
  • 9 inch spring form pan
  • 4 (8 oz.) packages cream cheese, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • ½ cup sour cream
  • 5 large eggs
  • 5 large peaches pitted and peeled
  • ⅓ cup brown sugar
  • ⅓ cup sugar
  • 1 tsp lemon juice
  • 2 tsp corn starch
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1½ cups all purpose flour
  • ⅓ cup brown sugar
  • ⅓ cup sugar
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1 stick butter, cut into small pieces
  • ⅓ cup boiling water
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