Cheesecake Crust:

Mix all ingredients together in a bowl.

Spray an 8 inch springform pan with nonstick cooking spray

Spread the crust mix evenly into the pan and gently press it onto the bottom of the pan.

Air fry the crust on 300 F for 4 minutes

Allow the crust to cool at room temp while making the cheesecake filling.

Cheesecake Filling:

Using an electric mixer, mix the cream cheese and condensed milk together until smooth

Add in the extract, eggs, and flour

Mix at medium speed just until combined. Do NOT over mix!

Scrap down the sides of the bowl using a spatula and fold the mixture together one las time to ensure all is combined

Pour the filling over the crust.

Air fry on 300 F for 20 mins.

Allow the cheesecake to cool completely at room temperature*

Refrigerate for at least 4 hours before serving.

Cobbler topping:

Mix all ingredients together in a bowl with a fork until it has a crumbly texture

Line the air fryer with parchment paper

Pour the crumbles on top of the parchment paper and spread them out using the fork

Air fry on 300 F for 7-10 minutes or until golden brown

Sprinkle the crumbles evenly over the cooled cheesecake

Peach Topping:

Melt the butter in a saucepan.

Fold all remaining ingredients together in a bowl

Stir the mixture into the butter

Simmer on low for 8-10 minutes.

Serve warm on top of the cheesecake

Enjoy!