I’m making this recipe for the 3rd time this month

Ingredients:
For the bars:
1 can of peach pie filling (21 oz)
4 eggs
1 cup softened unsalted butter
2 cups sugar
3 cups flour
1 teaspoon salt
2 teaspoons vanilla essence
For cheesecake:
2 teaspoons vanilla essence
8 ounces cream cheese
1/2 cup granulated sugar
1 egg
Instructions:
1. Preheat your oven to 350°F (175°C) and line a 9×13 baking dish with parchment paper.
2. Cream together softened butter and granulated sugar until airy and light.
3. Add the eggs and vanilla essence; beat thoroughly.
4, In a separate bowl, combine the all-purpose flour and salt. Gradually incorporate this mixture into the wet ingredients until just blended.
5. Take half of the batter and evenly distribute it over the bottom of the prepared pan. Set it aside.
6. Whisk the softened cream cheese and granulated sugar together. Add the vanilla essence and egg, and whisk until completely combined.
7. Evenly spread the cream cheese mixture over the layer of pie batter. Next spread the peach pie filling on top of the cream cheese layer.
8. Drop dollops of the remaining pie batter over the peach filling.
Continued on next page (page 2)