Source: The Love Of Baking (Robin Hood)

Prep Time: 20 min + draining
Bake Time: 80 min + refrigeration
Makes: 1 cheesecake
Freezes: Not Recommended

3 cups Astro original balkan style plain yogurt
1 vanilla bean (or 1 tbsp. vanilla extract)

1 cup Robin Hood or Old Mill oats
3 tbsp. light brown sugar, packed
2 tbsp. Robin Hood all purpose flour
1/4 cup unsalted butter, melted

2 pkgs (250g. each) cream cheese, softened
3/4 cup granulated sugar
3 Naturegg Omega 3 eggs
Pinch salt
1/2 cup Carnation evaporated milk

Peach Sauce:
2 tbsp. butter
1/3 cup light brown sugar, packed
Generous pinch nutmeg
Generous pinch ginger
Generous pinch cinnamon
1 bag (600g) Europe's Best Sun Ripe Harvest peaches, frozen
1 tsp. vanilla extract

Line a mesh sieve with paper towel or cheesecloth. Pour in yogurt; drain until reduced to 2 cups. Reserve. Cut vanilla bean in half vertically. With small paring knife, scrape out seeds; set aside.
Preheat oven to 325F. In a bowl, combine crust ingredients. Press into base of greased 8 1/2" springform pan. Place pan onto piece of aluminum foil; press foil tightly to outer sides of pan. Bake for 10 minutes. Set aside.
Using electric beaters, blend cream cheese with vanilla seeds or extract until smooth. Add in sugar and eggs, beating well after each addition. Blend in salt, reserved yogurt and evaporated milk. Pour into prepared pan.
Place pan in large roasting pan to prepare water bath. Pour in hot water to come 1" up sides. Bake for 60 - 70 minutes or until edge is set but center slightly jiggles. Turn off oven. Let cake cool in oven for 1 hour. Remove to cool completely. Refrigerate for 12 hours or up to 3 days before serving.
Peach Sauce:
In large frying pan, melt butter over medium heat. Add brown sugar and spices. Stir until bubbly. Add peaches, stirring until thawed. Stir in vanilla. Pour over cheesecake and serve warm.

*Tip: Keep aluminum foil tightly wrapped around springform pan in water bath to avoid seepage.