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Preheat oven to 325°F (165°C). Combine graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press into a greased springform pan and bake for 10 minutes. Cool.
Combine peaches, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch in a saucepan. Cook over medium heat until thick and glossy. Cool slightly.
Beat cream cheese until smooth. Add sugar, then blend in sour cream and vanilla. Add eggs one at a time. Stir in flour just until mixed.
Pour cheesecake batter over cooled crust. Add peach mixture on top and swirl lightly.
Combine flour, brown sugar, baking powder, and cinnamon. Cut in cold butter until coarse crumbs form. Sprinkle over peaches.
Bake for 75–85 minutes until center is just set. Cool gradually in the oven with the door cracked open.
Cool completely, then refrigerate for at least 4 hours or overnight before slicing.