Preheat oven to 425 °F. I recommend for best freshness to make half of the roasted peaches now for the filling and the other half the next day for the topping. In a medium sized bowl add sliced peaches and coat with melted butter, sugar and cinnamon. Layer peaches on a lined baking tray and bake for 12 minutes. Let cool on a wire rack.

To make the cinnamon crumble preheat the oven to 375 °F. In a medium sized bowl add butter, flour, salt, sugar and cinnamon. Mix it with your hands or a pastry blender until it resembles wet sand. Crumble it on to a lined cookie sheet and bake for about 8 to 10 minutes. Let cool on a wire rack.

In a food processor pulse graham cracker until fine crumbs form. Add melted butter and sugar. Pulse until combined. Fill in prepared 8 or 9-inch springform pan. Press into bottom and ½ inch up the sides. Bake for 8 minutes. Let cool on a wire rack.

Heat up a big bowl of water while making the cheesecake filling. In a large mixing bowl add cream cheese and mix it with flour on the lowest setting of an electric mixer until smooth. This should take about 4 minutes. Add sugar, vanilla and lemon juice and mix it in. Then add sour cream and eggs and mix until smooth.

Fill half of the cheesecake batter into the cooled graham cracker crust and smooth it out. Add a layer of roasted peaches and half of the crumble. Then top it with the rest of the cheesecake batter. Cover the spring form pan with 3 or more layers of heavy-duty aluminum foil or a silicon baking pan to make sure no water can enter. Place the cake in a bigger baking dish and fill it up with hot water about ½ inch to 1 inch high. Then bake it in the oven at 300 °F for about 90 to 110 minutes. After baking turn off the oven without opening it and let the cheesecake cool in oven for about 10 to 15 minutes. Then remove water bath and place the cheesecake on a wire rack. Carefully run a knife around the edge of the cake to loosen its sides from the pan. Let cool at room temperature for 30 minutes or up to 2 hours (the slower the cheesecake cools the better), then refrigerate for at least 8 hours.

While the cake is chilling make the other half of roasted peaches if you only made half before following instructions of Step 1. Let it cool. When the cake has cooled enough remove it from the baking pan and decorate it with roasted peaches and crumble. Enjoy cold!