• Preheat the oven to 350℉. Line a 9 inch springform pan with parchment paper, then spray lightly with baking spray.

Crust

• Pulse the graham cracker sheets in a food processor until they are fine crumbs and no large pieces remain. Add the sugar and melted butter (it should still be warm). Pulse the mixture until it is combined and the mixture has the texture of damp sand. Use a rubber spatula to scrape the bottom and sides so that everything is evenly mixed.
  16 sheets graham cracker, ¼ cup granulated sugar, 8 tablespoon butter
• Pour about half the crumbs into the prepared pan and push them to the sides. Use a tamper or flat measuring cup to press the crumbs firmly into the sides, taking it about 1.5 inches up the side. Then pour the remaining half of the crumbs into the bottom of the pan and press it firmly into the bottom.
• Bake for 10 minutes, then set aside to cool.

Crumble

• In a small bowl, combine the oats, flour, brown sugar, baking soda, salt, and cinnamon. Add the melted butter and combine until evenly mixed, then pop it in the freezer.
  ¼ cup old-fashioned rolled oats, 3 tablespoon all purpose flour, 2 tablespoon brown sugar, ⅛ teaspoon baking soda, ⅛ teaspoon kosher salt, ¾ teaspoon cinnamon, 2 tablespoon butter

Cheesecake Filling

• In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, brown sugar, salt, cinnamon and vanilla on medium-high until smooth, about 2 minutes, scraping 1-2 times. The mixture should be very smooth.
  3 8oz packages cream cheese, ⅔ cup brown sugar, ½ teaspoon kosher salt, ½ teaspoon cinnamon, 1 teaspoon vanilla extract
• Add the eggs one at a time and mix on low, beating until each is well combined before adding the next one. Scrape the bowl after each egg is incorporated.
  3 eggs
• Add the heavy cream on low until just combined.
  ¼ cup heavy cream

Peaches

• Combine the peaches and sugar in a bowl until evenly combined. Set aside.
  12 oz finely diced fresh peaches, 2 teaspoons of granulated sugar

Assembly

• Reduce the oven temperature to 325°F and position two racks-one in the middle and one on the lowest level. Start heating 3 cups of water in the microwave; you'll need it when the cheesecake goes into the oven.
• Pour half the batter into the crust. Sprinkle about ⅓ of the peaches onto the top (if there are excess juices accumulating, drain them off before sprinkling on the batter).
• Scoop the remaining batter on top, spreading it gently all the way to the edges of the pan and covering the peaches. Sprinkle the remaining peaches evenly across the top all the way to the edges. Sprinkle the crumble topping evenly on the top, clumping it in your palm as you sprinkle so that it forms crumbles of various sizes. There should be plenty of peaches showing through.

Baking

• Place the cheesecake on a rimmed cookie sheet. Place a cookie sheet with cheesecake on the middle rack. Place a roasting pan on the bottom rack and pour in the hot water you prepared earlier.
• Bake for 55 minutes. Then turn the oven off and prop the oven door slightly (I used a wooden spoon) and allow it to stay inside the oven for 1 hour. Don't open the oven all the way or the heat will escape. Remove from the oven and cool 3-4 hours at room temperature, then refrigerate overnight or until fully chilled.
• Once completely chilled you can remove from the springform pan. Just gently unlatch the pan, and it should pull away from the sides effortlessly. Sprinkle the top very lightly with powdered sugar, if desired, and serve.