Next, add the diced peaches, sugar, butter, vanilla, cinnamon, nutmeg, and water into a saucepan.
2 -3 large peaches, 1 cup sugar, 1 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 1 1/2 cup Water, 1 tbsp Butter, 1 tsp Vanilla extract
Scoop out about a half cup of the water, then sprinkle in 2 1/2 tbsp cornstarch, and mix until lump-free.
2 1/2 tbsp Cornstarch
Bring the peaches to a boil over medium heat, stirring frequently to avoid burning.
Pour in the cornstarch mixture, stir until the mixture thickens, and turn off the heat. Let cool.
Add a small amount of vegetable oil to your fingertips and oil the top-inner part of the cheesecake pan (this will prevent the cobbler filling from sticking to the pan).
Pour the peach topping on top of the cheesecake, then smooth it out.
Sprinkle the crumb topping on top.
Cover and refrigerate for at least 2 hours.
Serve and enjoy!