Beat cream cheese in a stand mixer fitted with the whisk attachment on medium speed until smooth, about 1 minute. Add crème fraîche, sugar, vanilla, cinnamon, lemon zest, and 2 tablespoons bourbon. Reduce mixer speed to low, and add heavy cream. Slowly increase speed to medium, and continue beating until soft peaks form, about 2 minutes. Set aside.

Stir together ¾ cup diced peaches, ¼ cup peach jam, and 1 teaspoon lemon juice in a small bowl. Set aside.

Line the bottom of an 8- or 9-inch springform pan with a single layer of cookies (6 to 7 cookies). Fill in any empty spaces with broken cookie pieces. Lightly brush cookies with about 1 teaspoon bourbon. Spread about 1 cup whipped cream mixture evenly over top of cookies. Dollop about ¼ cup diced peach mixture in small spoonfuls evenly across top of whipped cream.

Repeat layering process 3 times with cookies, bourbon, whipped cream mixture, and remaining diced peach mixture. Top cake with a final layer of cookies, and brush with remaining about 1 ½ teaspoons bourbon. Spread remaining about 1 cup whipped cream mixture evenly over cookies. Cover with plastic wrap, and refrigerate at least 4 hours or up to 12 hours.

Run a knife around edges of springform pan to loosen cake; remove outer ring of pan. Transfer cake (still on pan bottom) to a platter. Stir together remaining ¾ cup diced peaches, remaining ¼ cup peach jam, and remaining 1 teaspoon lemon juice in a bowl; spread peach mixture on top of cake, leaving a 1- to 2-inch-wide border around edges. Crumble 3 to 4 remaining cookies; sprinkle to fill border. (Reserve remaining cookies for another use.) Serve immediately.