Start by greasing a 9-inch springform pan with butter and lining the bottom with a circle of parchment paper. Set it aside.

In a medium bowl, combine the crushed Biscoff cookies (or graham crackers) with the melted butter, mixing until the crumbs are well coated and resemble wet sand.

Press about one-fifth of the crust mixture into the bottom of the prepared pan, creating a layer that is about half an inch thick. Set the remaining crust mixture aside for later use.

Use a small measuring cup or ramekin to compact the crust into an even layer, ensuring it does not go up the sides of the pan. Place the pan in the freezer for 15-20 minutes to firm up the crust.

In a large saucepan over medium heat, combine the sliced peaches, brown sugar, maple syrup, lemon juice, and cinnamon. Cook for about 8-10 minutes, stirring occasionally, until the sugar has melted and the peaches have softened. Covering the pan with a lid can help steam the peaches.

In a small bowl, mix the cornstarch and water to create a slurry. Pour this into the peach mixture, stirring until it thickens slightly, which should take about 1-2 minutes. Remove from heat and stir in the vanilla. Allow the mixture to cool, preferably in a separate bowl covered with plastic wrap to prevent a film from forming.

Once the bottom layer of crust is solid, remove it from the freezer. Gently release it from the springform pan and place it on a plate. Return the plate with the crust to the freezer to keep it solid while you prepare the main crust.

Re-grease the springform pan if necessary. Take the remaining crust mixture and press it into the bottom and up the sides of the pan, using a measuring cup or ramekin to ensure it is tightly packed and even. Place the pan back in the freezer for another 15-20 minutes.

Using an electric mixer, beat the cold heavy cream on medium-high speed until stiff peaks form, which should take about 5 minutes. Set aside.

In a large bowl, beat the cream cheese until smooth. Add the powdered sugar and mix for another minute until well combined. Then, add the sour cream (or Greek yogurt), vanilla, and salt, mixing until smooth.

Gently fold the whipped cream into the cheesecake filling until fully combined, being careful not to deflate the whipped cream.

Remove the main crust from the freezer and spread about two-thirds of the cheesecake filling on top, smoothing it into an even layer. Create a well in the center for the peach filling by pushing the cheesecake filling up the sides of the pan.

Once the peach filling is completely cooled, pour it into the well you created and spread it evenly. Top with the remaining cheesecake filling, smoothing it out to cover the peach layer completely.

Place the bottom layer of crust on top to enclose the filling. Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours or overnight.

Before serving, prepare the cinnamon whipped cream by whipping the cold heavy cream in a large bowl until frothy. Increase the speed and continue beating until thick. Add the powdered sugar, cinnamon, and vanilla, beating until stiff peaks form.

For the easy salted caramel, mix together the maple syrup, almond butter, avocado or coconut oil, and a pinch of salt until smooth. Adjust the consistency and flavor to your liking.

To serve, place a round serving plate upside down on top of the cheesecake pan. Carefully invert the cheesecake onto the plate, gently releasing the springform pan. Serve with cinnamon whipped cream and salted caramel if desired.