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On a greased stovetop pan, add peaches, sugar and cinnamon. Let it simmer until the sugar has dissolved and is bubbly.
Next mix in the lemon and cornstarch slurry.
Once it starts to thicken, remove from heat and allow to cool.
While peaches are cooling, place graham crackers, sugar, cinnamon and melted butter in the food processor or blender and blend until there are no large pieces of graham crackers.
Press into an 8x8 lined baking dish.
With a stand mixer or hand mixer, mix softened cream cheese, greek yogurt and sugar until fully mixed together. Some small lumps are fine as they will bake out.
Then add vanilla and mix in one egg at a time.
Pour over graham cracker crust.
Add cooled peach filling to the top of the uncooked cheesecake.
Place in the oven to bake for 20 minutes.
While the cheesecake is baking, mix together the flour, sugar, cinnamon and salt until fully incorporated.
Then drizzle in melted butter and gently mix with a fork forming crumbles.
After 20 minutes, take the cheesecake out of the oven and generously add the crumble topping to the top.
Then bake for another 25-30 minutes. There should be a slight giggle.
Let cool completely on the countertop then place