Grease a 9” springform pan or cheesecake pan with butter, then line the bottom with a parchment paper circle. Set aside.

In a medium bowl, stir together the crushed Biscoff cookies (or graham crackers) and melted butter until the crumbs are coated in the butter and resemble wet sand.

Place about ⅕ of the crust mixture into the bottom of the prepared pan. Use a small measuring cup or ramekin to press down and compact the crust into an even layer. Place the pan with the bottom layer of crust into the freezer for at least 15-20 minutes while you prepare the peach filling.

In a large saucepan over medium heat, add the peaches, brown sugar, maple syrup, lemon juice, and cinnamon. Cook until the sugar melts and the peaches soften, stirring occasionally (~8-10 minutes).

Mix together the cornstarch and water in a small bowl to create a slurry. Pour the slurry into the peach mixture, stir, and cook until the mixture just slightly thickens (1-2 more minutes).

Remove from the heat and stir in the vanilla. Set aside to cool.

Remove the bottom layer of crust from the freezer, gently release it from the springform pan, and place it on a plate. Place the plate with the crust disc back into the freezer.

Re-grease your springform pan if needed. Then take the remainder of your crust mixture and press the crumbs into the bottom and all the way up the sides of the prepared pan. Place the pan with the crust into the freezer for at least 15-20 minutes while you prepare the cheesecake filling.

Using an electric hand mixer or a stand mixer fitted with the whisk attachment, beat the cold heavy cream on medium-high speed until stiff peaks form, about 5 minutes. Set aside.

In a large bowl, beat the cream cheese with a whisk or handheld electric mixer to smooth. Add the powdered sugar and beat for another minute until well combined. Then add the sour cream (or Greek yogurt), vanilla, and salt. Beat for another minute until well combined.

Using a spatula, fold the whipped cream into the cheesecake filling, until fully combined and smooth.

Remove the main portion of crust from the freezer and place about ⅔ of the cheesecake filling on top of the crust. Spread into an even layer. Make a well in the center and fill it with the cooled peach filling.

Scoop the remaining cheesecake filling on top, and spread it into an even layer to cover the peach filling. Place your bottom layer on top to enclose all of the filling.

Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours or overnight.

Prepare the cinnamon whipped cream and easy salted caramel before serving.

Invert the cheesecake onto a serving plate and gently release the springform pan.