Preparation Steps

• Preheat the oven to 350°F. Line a 9-inch springform pan with parchment paper.
• In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles coarse sand.
• Press the crust into the bottom and two-thirds up the sides of the pan. Wrap foil around the bottom and sides. Set aside.
• In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add melted butter and mix until crumbly. Set aside.
• In another bowl, combine drained peaches, sugar, cinnamon, and nutmeg. Set aside.
• Beat cream cheese with a mixer until smooth. Add sugar and beat until creamy. Mix in sour cream and vanilla until smooth.
• Add eggs one at a time on low speed, fully incorporating each before adding the next.
• Pour half of the cheesecake batter into the crust. Top with half of the streusel and half of the peach mixture, then pour the remaining batter on top.
• Place the foil-wrapped pan inside a larger pan. Pour hot water about halfway up the springform pan sides.
• Bake for 65-75 minutes until the top is golden and center is slightly jiggly.
• Remove cheesecake from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.
• Top chilled cheesecake with remaining streusel and peaches. Slice and serve.