2 slices unsalted butter
1/4 cup chopped onion
4 eggs
4 tablespoons milk
1/4 cup red wine
1 teaspoon vanilla extract
1 cup chopped peaches
Preheat oven to 400 degrees F (200 degrees C).
First, mix butter and onion. Lightly butter a 9 inch microwave-safe 9-inch round cake pan.
Beat together eggs and 1 tablespoon milk in a large glass bowl. Stir some of the milk into the butter mixture, and frost the outside of the cake with refrigerator spray. Spread peaches on top of the milk and butter mixture. Place the peaches at least 2 inches apart onto the outside of the cake. Be sure draw delicately.
Bake in preheated oven for 15 minutes to 10 minutes until cheesecake is set in center. Return to the stove and melt butter and milk; stir and pour over cheesecake and peach slices. Remove from stove and allow to cool. Chill cake and refrigerate 1 hour about 2 hours before serving. Garnish with vanilla ice cream or when serving ice cream cones.