Preheat the oven to 350°F (177°C). Line a 9×9-inch baking pan with parchment paper, leaving enough overhang on the sides to lift out the bars later.

Add the graham cracker crumbs, melted butter, and granulated sugar to a medium bowl. Stir until evenly combined and the mixture resembles wet sand.

Transfer the crumb mixture to the prepared pan. Press it firmly and evenly across the bottom to create the crust.

In a large mixing bowl, beat the softened cream cheese, eggs, granulated sugar, vanilla extract, and kosher salt with a hand mixer until smooth and creamy.

Spread the cheesecake mixture evenly over the graham cracker crust.

Scatter the diced peaches evenly over the cheesecake layer. If using thawed frozen peaches, drain away excess liquid before adding them.

In a separate bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the melted butter and stir until a crumbly topping forms.

Sprinkle the cinnamon crumble evenly over the peaches.

Bake the Peach Cobbler Cheesecake Bars for 35–40 minutes, or until the filling is set and the topping is lightly golden.

Place the pan on a wire rack and cool completely for about 1 hour.

Refrigerate for at least 1 additional hour, or until thoroughly chilled and firm.

Lift the chilled cheesecake from the pan using the parchment paper overhang. Cut into bars and serve.