*Preheat oven to 350-degrees F. Lightly grease 9-inch square baking pan; set aside.
*Spread pecans in single layer on ungreased baking sheet. Bake pecans until lightly browned, about 10 to 12 minutes stirring occasionally.
*Drain peaches well; discard syrup or save for another use. Chop drained peaches; set aside.
*Beat softened cream cheese and the brown sugar in large bowl until the mixture is well blended.
*Add eggs, one at a time, beating well after each addition. Blend in half-and-half and vanilla extract. Stir in gingersnap cookie crumbs, brickle chips, toasted pecans and coconut flakes. Stir in chopped peaches; spread in prepared baking pan.
*Bake cake until center is firm and edges are golden, about 35 to 40 minutes. Serve with whipped cream if desired.