Directions

1. For the crust, mix the cookie crumbs and butter until well combined. Press the mixture evenly along the bottom and sides of the Tart Pan. Chill the crust in the refrigerator for at least 30 minutes before making the topping and filling.
2. For the topping, combine the peach slices, apricot preserves, and cornstarch in a medium microwave-safe bowl.
3. Microwave the peach mixture for 3-4 minutes, or until the peaches have softened and can be pierced easily with a fork. Let cool while preparing the filling.
4. For the filling, beat the cream cheese, powdered sugar, and caramel topping with an electric mixer until well combined.
5. Gently fold in the whipped topping until evenly distributed.
6. Spoon the filling into the crust and spread into an even layer.
7. Arrange the peaches over the topping then drizzle the syrup over the peaches, reserving some for serving.
8. Refrigerate for at least 2 hours before serving or overnight for best results. Add additional syrup right before serving, if you’d like.