Peaches and Cream Cheesecake Bars: Baked

Instructions:

1. Combine graham crumbs, melted butter, brown sugar, and salt. Press the mixture firmly into the bottom of a parchment-lined 9x9 inch baking pan.
2. Bake the crust at 350°F (175°C) for 8 minutes until the edges are mahogany-colored and fragrant. Remove and let cool.
3. Beat the softened cream cheese until smooth and aerated. Slowly mix in the condensed milk, Greek yogurt, vanilla, and lemon juice on low speed until the batter is glossy and lump-free.
4. Spread the cheesecake filling evenly over the cooled graham cracker crust.
5. Toss diced peaches with cornstarch, honey, and cinnamon. Sauté in a skillet over medium heat for 3-5 minutes until the fruit is tender and juices have thickened into a glaze.
6. Spoon the peach mixture over the cheesecake layer, swirling gently with a spatula.
7. Bake for 30-35 minutes until the edges are set but the center still has a slight jiggle.
8. Cool to room temperature, then transfer to the refrigerator to chill for 4 hours before slicing.