Preheat the oven to 325°F (163°C). Grease a 9×9-inch baking pan or line it with parchment paper.

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

Stir in the melted butter until evenly moistened.

Firmly press the mixture into the bottom of the prepared pan.

Bake the crust for 10 minutes, then let it cool slightly.

In a saucepan, combine the peaches, brown sugar, cinnamon, and lemon juice.

Mix the cornstarch with 2 tablespoons of cold water until smooth, then stir it into the peach mixture.

Cook over medium heat for 5–7 minutes until thickened and bubbling. Remove from the heat and cool completely.

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Add the eggs one at a time, mixing after each addition.

Stir in the vanilla extract and sour cream until just combined.

Pour the cheesecake filling over the cooled crust and spread evenly.

Spoon the cooled peach topping over the cheesecake layer. Swirl gently with a knife if desired for a marbled appearance.

Bake the Creamy Peach Cobbler Cheesecake Bars for 35–40 minutes until the edges are set and the center still has a slight jiggle.

Cool for 1 hour at room temperature.

Refrigerate for at least 3 hours or overnight.

Slice into bars using a clean, sharp knife and serve chilled.