Preheat your oven to 350°F (175°C). In a large mixing bowl, combine all-purpose flour, granulated sugar, and unsalted butter until the mixture resembles coarse crumbs. Add an egg and vanilla extract, mixing until a soft dough forms. Press this dough firmly into the bottom of a greased 9x9-inch baking dish. Bake for 10 minutes, or until the crust is lightly golden around the edges.

While the crust is baking, prepare the peach filling by slicing fresh peaches and placing them in a medium bowl. Sprinkle brown sugar, cornstarch, and cinnamon over the peaches, gently tossing until every slice is well-coated.

In another mixing bowl, beat softened cream cheese until it’s beautifully smooth and creamy. Gradually add powdered sugar and a splash of vanilla extract, mixing until well combined. Then, add another egg and continue beating the mixture until it becomes rich and creamy, free of lumps.

Once the crust has baked and slightly cooled, spread the prepared peach filling evenly over the warm crust. Next, drop spoonfuls of the creamy cheesecake mixture over the peach layer. Using a knife or a skewer, gently swirl the cheesecake into the peach filling.

Return the assembled dessert to the oven and bake at 350°F (175°C) for an additional 30 minutes. Allow the dessert to cool in the pan for at least 15 minutes.