Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch springform cheesecake pan by lightly greasing it with butter or oil spray.

Grind the Graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the crushed Graham cracker, brown sugar and melted butter in a small bowl and mix with a spatula until combined. NOTE: The mixture should be set enough to press together with hands, but not too wet.

Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).

Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.

In the bowl of a stand-mixer (or a bowl with the use of a hand-mixer), mix together on low speed: the cream cheese, cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.

Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the peach preserves/jam, cinnamon, nutmeg, allspice, and salt and continue mixing.

Change mixer attachment to a whisk (if using a stand-mixer) and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth and lump-free.

Pour the batter into the prepared pan until ¾ filled. NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.

Bake the cheesecake for 35-40 minutes, then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid the cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.

Remove cheesecake from the oven and allow it to continue to cool for another 30 minutes, before putting it in the refrigerator for at least an hour.

Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.

In a bowl, add the flour, brown sugar, and cinnamon, stirring until combined. Add the melted butter and using a spatula, mix until combined and 'crumbly-like'.

Add to a baking sheet lined with parchment paper and bake for 10-15 minutes or until golden brown and crunchy in texture.

In a medium (10-inch) skillet over medium-high heat, add the butter and heat until melted. Add the brown sugar, cinnamon, nutmeg, and vanilla and stir until combined and everything begins to bubble a bit, about 1-2 minutes.

Add the sliced peaches and toss until well coated and cook for another 3-4 minutes, until tender and the sauce has thickened. Remove from heat. NOTE: For more tender peaches (if using fresh), you can cook for an extra 4-5 minutes or so, but be sure to reduce the heat to medium-low. Cool completely!

Once cheesecake has fully chilled, top with cooled sautéed peaches followed by crumble topping. Slice and enjoy.

Bon Appetit!