1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or nonstick spray.

2. Spread the peach pie filling evenly over the bottom of the prepared pan, making sure it reaches the corners.

3. Spoon the whole berry cranberry sauce over the peaches and gently swirl the two together without completely mixing them.

4. Scatter the fresh or frozen cranberries evenly over the top of the fruit layer.

5. In a mixing bowl, beat the softened cream cheese and granulated sugar together until very smooth and creamy, scraping down the bowl as needed.

6. Add the eggs, sour cream, and vanilla extract to the cream cheese mixture and beat again until the mixture is silky and pourable.

7. Dollop the cheesecake mixture over the fruit layer, then gently swirl it with a knife or spatula so you still see pockets of fruit peeking through.

8. Sprinkle the dry yellow cake mix evenly over the entire surface of the pan, covering the fruit and cheesecake layer completely.

9. In a separate bowl, stir together the light brown sugar, old fashioned oats, ground cinnamon, and kosher salt.

10. Pour about 1/4 cup of the melted butter over the oat mixture and stir until it forms damp, clumpy crumbs.

11. Sprinkle the oat crumb mixture evenly over the dry cake mix.

12. Drizzle the remaining melted butter slowly and evenly over the top, aiming to moisten as much of the cake mix and crumbs as possible.

13. Bake the cake for 40 to 45 minutes, or until the top is golden brown, the edges are bubbling with fruit, and the center looks mostly set with just a slight jiggle.

14. Remove the pan from the oven and let the cake cool until it is warm or at room temperature so the cheesecake layer can finish setting.

15. If desired, top the cooled cake with festive sprinkles or a dusting of powdered sugar before slicing and serving.