Preheat oven to 325°F (165°C). Line a 9-inch springform pan with parchment and tightly wrap the outside with double layers of heavy-duty foil.

Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool.

In a saucepan, melt 2 tbsp butter. Add peaches, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 4-5 minutes until soft.

Mix cornstarch with 1 tbsp cold water to make a slurry. Stir into peaches and cook until thickened. Remove from heat and cool completely.

For streusel, combine flour, brown sugar, cinnamon, and salt. Cut in cold cubed butter until mixture resembles coarse crumbs. Refrigerate.

Beat softened cream cheese until perfectly smooth. Add sugar and flour, beating until combined. Mix in sour cream and vanilla.

Add eggs one at a time, mixing on low speed just until combined. Do not overmix.

Pour half the cheesecake batter over the crust. Top with half the cooled peach filling. Add remaining batter, top with remaining peaches, and sprinkle evenly with streusel.

Place springform pan in a roasting pan. Pour boiling water into the roasting pan until 1 inch up the sides. Bake at 325°F for 75-85 minutes until edges are set but center jiggles slightly.

Turn oven off, crack door open, and leave cheesecake inside for 1 hour to cool slowly. Remove, cool to room temp, then refrigerate for at least 6 hours before serving.