Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 9-inch (23cm) square baking pan with parchment/baking paper.

In a large bowl, combine the softened butter, light brown sugar and vanilla, and mix well with a wooden spoon or rubber spatula until combined.

In a separate bowl, whisk together the gluten free flour blend, almond flour, cinnamon, xanthan gum and salt.

Add the dry ingredients to the butter-sugar mixture and mix well until it starts clumping together. Then, give it a knead until you get a homogeneous cookie dough.

Press about ⅔ of the shortbread cookie dough (about 380g) into the lined baking pan. Smooth it out into an even layer.

Bake the bottom shortbread crust at 350ºF (180ºC) for about 20 minutes or until evenly golden brown. Remove from the oven and allow to cool until warm while you prepare the cheesecake filling.

In a large bowl using a balloon whisk, mix the cream cheese and yoghurt together until smooth.

Mix together sugar and cornstarch, and add them to the cream cheese mixture. Mix well until combined.

Add the eggs and vanilla, and mix well until smooth.

Add the sliced peaches, sugar, cornstarch and cinnamon to a large bowl and toss to combine.

Pour the cheesecake filling over the warm shortbread crust and smooth it out into an even layer.

Spoon the peach slices evenly over the cheesecake layer.

Crumble the remaining ⅓ of the shortbread cookie dough on top.

Bake at 350ºF (180ºC) for about 40-45 minutes or until the crumble topping is golden brown and the filling is only very slightly wobbly when you shake the baking pan.

Allow the bars to cool completely to room temperature in the baking pan and then chill them in the fridge for at least 2 hours or ideally overnight.

Once chilled, use the overhanging parchment/baking paper to remove them out of the pan, slice and serve.