Peel, core, and dice the peaches into small ½-inch slices, ensuring the skins are removed. You can also use frozen peaches.

Add the sliced peaches to a medium saucepan over medium heat. Add water, brown sugar, cinnamon, and salt,

Cook the mixture until the peaches until the are soft and tender. Fresh peaches will take the longer to cook.

In a small bowl, combine the cornstarch with cold water and whisk to create a slurry.

Pour the slurry into the hot peach mixture and cook for 2-3 minutes until the filling thickens and turns clear.

Remove the mixture from the heat and stir in the lemon juice. Mix well to combine.

Preheat your oven to 325°F. Spray a 9-inch springform cake pan with cooking spray, and line the outside bottom with tin foil to prevent water from getting into the bottom of the pan.

In a medium bowl, combine the graham cracker crumbs and granulated sugar.

Add the melted unsalted butter to the crumb mixture and mix until well combined.

Press the mixture into the bottom of a 9-inch springform pan, with the bottom of a flat cup or your hand creating an even layer. Go halfway up the sides.

Bake the crust in the preheated oven for 14 minutes.

In a medium-sized bowl, combine the light brown sugar, all-purpose flour, ground cinnamon, and salt. Using your fingers or a pastry cutter, cut in the cold cubed butter until the mixture resembles coarse crumbs. This takes some time, so be patient. The mixture is done when there are no more flour streaks.

When the streusel is ready, place it in the fridge while you make the cheesecake batter.

Preheat your oven to 325°F (163°C). Pour water into a sheet pan or roasting pan, filling it up a little less than halfway. Set aside.

In a large mixing bowl, using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until smooth and creamy.

While the mixer is on low, gradually add the brown sugar to the cream cheese, continuing to beat until the mixture is well combined and smooth.

With the mixer on low speed, add the room temperature egg yolk and whole eggs all at once and mix just until incorporated. Use a rubber spatula to scrape the bottom and sides of the bowl.

Gently fold in the sour cream, vanilla extract, cornstarch, and ground cinnamon with a rubber spatula until smooth, with no lumps remaining. Be careful not to overmix, as this can introduce excess air bubbles into the batter.

Carefully pour half of the cheesecake filling into the baked crust. Spread evenly across the top.

Sprinkle half of the peach filling on top and spread evenly with the back of a spoon.

Pour the remaining half of the cheesecake batter on top of the peach filling. Spread evenly with the back of a spoon to create an even layer.

Evenly spread the rest of the peach filling on top of the cheesecake

Generously sprinkle the streusel on top of the peaches.

Place the cheesecake in the prepped water bath and bake for 85-90 minutes until the middle is barely set and slightly jiggly. If the cake is still jiggling, bake for 5 more minutes. Once the cheesecake has a slight jiggle, turn off the oven and prop the door open for an hour.

Let the cheesecake cool to room temperature, then place it in the fridge for at least 4 hours to set.

Once the cheesecake has set, and if you want to do the topping, preheat your oven to 400 degrees. Line a sheet pan with parchment paper and place the slice peaches on top. Sprinkle with the cinnamon and brown sugar. Roast until the sugar starts to caramelize. Let the peaches completely cool before adding to the top.

While the peaches are roasting, in a stand size mixer fitted with the whisk attachment, or in a hand mixer, mix the heavy cream, granulated sugar, and vanilla on medium high speed until stiff peak.