• Preheat your oven to 350°F (175°C).

Cobbler

• In a mixing bowl, combine 2 cups of oat flour, 3 tablespoons of coconut sugar, and 1/2 teaspoon of cinnamon. Mix well until all the dry ingredients are combined.
• Add 1/4 cup of water (or enough to moisten) to the dry mixture and stir until it forms a dough.
• Press the mixture evenly into the bottom of a greased 9-inch pie dish or springform pan to create the crust.

Cheescake filling

• In another bowl, mix together 2 cups of vegan sour cream and 4 tablespoons of coconut sugar until smooth and creamy.
• Pour the vegan sour cream mixture over the prepared crust, spreading it evenly.

Filling

• In a skillet over medium heat, add the sliced peaches and coconut sugarand cook for about 5-7 minutes, stirring gently, until they are softened and caramelized.
• Distribute the sliced peaches evenly on top of the cheesecake filling.
  

Baking

• Bake for about 20-25 minutes, or until the edges are slightly golden and the filling is set.
  
• Eat warm or cool down at room temperature and refrigerate for at least an hour before serving.
• Optional: Enjoy your Peach Cobbler Cheesecake with a drizzle of maple syrup