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Preheat the oven to 400F. Line a large baking pan with parchment paper.
Combine all the brown sugar crumb ingredients until crumb-like texture, then add to half of the baking pan.
Add HALF of the sliced peaches to the other half of the baking pan to toss in half of the sugar and cinnamon. Roast until juicy, about 15-20 minutes. Set aside to cool.
Reduce the oven heat to 350F. Grease a 8-9” spring form cheesecake pan.
In a blender, combine the graham crackers and melted butter. Pulse until crumb-like, then press evenly along the bottom and sides of the cheesecake pan. Bake for 10 minutes, then remove from heat to cool.
In a blender, combine all cheesecake filling ingredients. Blend until very smooth.
Pour half of the cheesecake filling in the crust, even out with the back of a spoon, then layer with the roasted peaches and half of the crumb. Spoon the remaining cheesecake filling on top.
Bake for 45-60 minutes, just until the center is set but still slightly jiggly. Let cool in the oven with the door cracked for 20 minutes, then remove to chill in the fridge for at least 2-4 hours to overnight.
When ready to serve, add more roasted peaches and the remaining crumb on top.