Preheat the oven to 400°F (205°C).

Slice 4 peaches and place them on a parchment-lined baking sheet.

Toss the peaches with 2 tablespoons of sugar, ½ teaspoon cinnamon, and ⅛ teaspoon nutmeg.

Let the peaches rest for 10 minutes to release their juices.

Roast for 7–15 minutes until tender but not mushy.

Remove from the oven and allow them to cool completely.

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

Grease a 9-inch springform pan.

Mix the graham cracker crumbs with the melted butter until evenly combined.

Firmly press the mixture into the bottom and about 1 inch up the sides of the pan.

Bake for 10 minutes, then cool while preparing the filling.

Combine the melted butter, brown sugar, flour, cinnamon, and salt until crumbly.

Spread the mixture on a parchment-lined baking sheet.

Bake for 8 minutes at 350°F, then allow it to cool completely.

Beat the softened cream cheese until smooth and creamy.

Add the sugar and continue mixing until fully incorporated.

Beat in the eggs one at a time, mixing just until combined after each addition.

Add the sour cream, vanilla extract, and cornstarch, mixing until smooth without overbeating.

Pour the cheesecake batter into the cooled graham cracker crust.

Bake for 60–70 minutes, or until the edges are set and the center has a slight jiggle.

Turn the oven off, crack the door open, and allow the cheesecake to cool inside the oven for 1 hour.

Remove and cool completely at room temperature.

Refrigerate for at least 6 hours or overnight for the best texture.

Finish the Cheesecake

Arrange the roasted peaches over the chilled cheesecake.

Sprinkle generously with the cooled cinnamon streusel.

Slice and serve the Peach Cobbler Cheesecake chilled.