Crust:
One package (sleeve) graham crackers
1/3-1/2 cup pecans
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 tsp salt
1 tsp cinnamon
1/2 cup butter melted
Heath Toffee Bits
Filling:
16 ounces cream cheese (two 8oz packages) room temp
1/2 cup granulated sugar
2 eggs
1 1/2 tsp vanilla
Peach butter or jam
Preheat oven to 350 degrees. In a food processor blend the graham crackers and pecans together until they are crumbs. Add in the sugars, salt and cinnamon, pulse until combined. Poor in the melted butter and mix until all of the crumbs are "wet". They will somewhat stick together. Dump it into a 9x13 pan and using a fork, press the crumbs into a crust, covering the bottom of the pan. Sprinkle the crust with toffee bits (enough that every piece will have some toffee, but not enough to completely cover the crust).
In a bowl mix the cream cheese (I use electric beaters) until smooth. Add the sugar and beat until combined. Beat in the eggs, and then the vanilla, scraping the sides a couple of times. It should be a smooth, thick consistency. Pour the cream cheese filling over the crust. It will be thick and wont spread on it's own, so I poured it in a line down the center of the crust to ensure balanced coverage, and then went back with a spoon and spread it from the center out towards the sides. You'll want to be careful to spread lightly to avoid "picking up" the crust.
Take your peach butter (I used this recipe) and drop small spoonfuls all over the cream cheese (again, I do it in a pattern to ensure balanced coverage- four drops across, offset each line). Take a knife and keeping it in the filling layer, but not touching the crust, pull it through the dots of peach to swirl it. Pretend you are connecting the dots :) Do this multiple directions until you like the coverage. Bake at 350 degrees for 35-40 min. or until the sides slightly pull away from the edge of the pan and don't jiggle. It will be slightly brown around the edges. Let cool for 1/2 - 1 hour and then chill in the fridge until ready to serve. Enjoy!