Preheat the oven to 400°F (200°C).

Slice the peaches and place them in a large bowl.

Toss with sugar and cinnamon until evenly coated.

Spread the peaches onto a baking sheet in a single layer.

Roast for 9–13 minutes, or until tender.

Remove from the oven and allow to cool.

In a small bowl, combine brown sugar, flour, cinnamon, and melted butter.

Mix until a crumbly streusel forms.

Set aside.

Reduce oven temperature to 350°F (175°C).

Prepare a 9-inch springform pan with parchment paper on the bottom and lightly grease the sides.

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.

Mix until evenly moistened.

Press firmly onto the bottom and slightly up the sides of the pan.

Bake for 10 minutes.

Remove and cool while preparing the filling.

In a large mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.

Add eggs two at a time, mixing after each addition.

Slowly pour in the heavy cream while mixing on low speed.

Continue mixing until fully incorporated.

Wrap the outside of the springform pan with a double layer of aluminum foil.

Pour half of the cheesecake filling over the crust.

Spread evenly.

Layer half of the roasted peaches over the filling.

Sprinkle half of the streusel mixture on top.

Reserve the remaining peaches for serving.

Pour the remaining cheesecake batter over the layers.

Smooth the top.

Finish with the remaining streusel.

Place the springform pan into a larger roasting pan.

Fill the roasting pan with 2–3 inches of hot water, creating a water bath.

Bake at 350°F (175°C) for 1 hour 25 minutes.

Begin checking around the 1-hour mark.

The cheesecake is done when the edges are slightly puffed and the center still has a slight jiggle.

Remove immediately if cracking begins.

Let the cheesecake cool at room temperature for 1 hour.

Transfer to the refrigerator.

Chill for at least 5 hours or overnight.

Top the chilled cheesecake with the reserved roasted peaches.

Slice and serve.