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Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
Mix graham crumbs, sugar, and melted butter until combined. Press into pan and pre-bake 10 minutes.
Beat cream cheese until smooth. Add sugar, vanilla, and eggs one by one. Mix in sour cream.
In a saucepan, simmer peaches, brown sugar, cinnamon, and lemon juice for 5 minutes until slightly thickened.
Spread half the cheesecake filling, add half the peach mixture, repeat layers, and finish with crumble topping.
Bake 55–65 minutes until the center is mostly set but still jiggly. Turn off oven, crack door open, and cool gradually.
Refrigerate for at least 4 hours or overnight for the best texture.
Slice and enjoy chilled or slightly warm with whipped cream or ice cream.