Preheat oven to 325°F (165°C). Grease a 9-inch (23 cm) springform pan.
Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside.
Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla, sour cream, and flour until creamy. Pour over crust.
Prepare Peach Layer: Toss sliced peaches with brown sugar and cinnamon. Spread evenly over cheesecake filling.
Make Crumb Topping: Mix flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle evenly over peaches.
Bake for 55–65 minutes, or until center is set. Turn off oven, crack the door, and let cheesecake cool slowly for 1 hour.
Refrigerate at least 4 hours or overnight before serving.
Prep Time: 30 minutes | Cooking Time: 1 hour | Chill Time: 4+ hours | Total Time: 5 hours 30 minutes
Servings: 12 slices | Kcal: ~420 kcal per slice
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