Preheat your oven to 325°F (163°C) and gather a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs with melted unsalted butter until thoroughly mixed. Transfer this mixture into the springform pan and press it down evenly to form a solid crust. Bake for about 10 minutes, until lightly golden, then remove from the oven and let it cool.

In a large bowl, use a handheld or stand mixer to beat together three packages of softened cream cheese and one cup of granulated sugar until smooth and creamy. Add the large eggs one at a time, mixing well after each addition. Finally, stir in one teaspoon of vanilla extract until fully combined.

Pour the creamy cheesecake filling over the baked graham cracker crust. Using a spatula, gently spread the batter into an even layer.

In a separate bowl, toss together two cups of sliced peaches with half a cup of brown sugar, half a cup of all-purpose flour, and half a teaspoon of ground cinnamon.

Carefully spoon the peach mixture over the cheesecake batter, spreading it evenly. Place into the preheated oven, baking for approximately 60 minutes.

After baking, remove the cheesecake from the oven and allow to cool completely. Once cooled, cover it and refrigerate for at least four hours, or overnight if possible.

When ready to serve, carefully remove the sides of the springform pan. Optionally, add whipped cream on top. Slice and enjoy!