For the Peaches

• Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper for roasting the peach slices.
• Add the light brown sugar, cinnamon, ground nutmeg, vanilla extract, and fresh lemon juice to a large mixing bowl with the fresh peach slices. Gently stir together all the ingredients until all the peaches are evenly coated with the sugar and spices.
• Pour the coated peach slices onto the prepared large rimmed baking sheet in an even layer, and roast for 15-20 minutes.
• Remove the roasted peaches from the oven and allow them to cool completely on the counter. You can gently flip the roasted peaches over to ensure that both sides of the roasted peaches are coated in the sweet, syrupy liquid as they cool.
• For the Streusel
• Lower the oven temperature to 350°F. Line a small rimmed baking sheet with parchment paper.
• While your peach slices are roasting, you can prepare the streusel by adding light brown sugar, all-purpose flour, cinnamon, and melted salted butter to a small mixing bowl. Stir to combine until a crumble texture forms.
• Transfer the streusel crumble mixture to the small, parchment-lined, rimmed baking sheet and spread it out into an even layer. Bake for 10 minutes. Remove from the oven and let the streusel cool completely on the counter. Once cooled, you can use your hands to gently break apart any large streusel pieces.
• For the Crust
• Spray a 9-inch springform pan with 3-inch deep sides with baker’s spray, and line the bottom of the pan with a parchment circle. Tear two big pieces of heavy-duty aluminum foil. Set the springform pan on the foil and bring the foil up around the sides of the pan. Repeat with the second piece of foil.
• While the streusel is baking, you will make the crust mixture by adding the graham cracker crumbs, granulated sugar, and melted salted butter to a medium mixing bowl. Stir to evenly combine until the mixture resembles the texture of wet sand.
• Firmly press the crust mixture evenly onto the bottom and ¾ the way up the sides of the prepared springform pan. You can use the flat bottom of a 1-cup dry measure cup to firmly press the graham cracker crumbs in the pan.
• Bake the crust for 10 minutes. Remove from the oven, place into a large roasting pan, and allow the crust to cool while you prepare the cheesecake filling.
• Reduce the oven temperature to 325°F. Start your water boiling for the water bath.
• For the Cheesecake Filling
• In a large mixing bowl, beat the softened cream cheese and granulated sugar with a handheld mixer on medium speed until smooth.
• Add the vanilla extract and room-temperature eggs to the cream cheese, one egg at a time, and beat on low just until each of the eggs is fully incorporated. Do not overmix the cheesecake batter, as you want as few air bubbles in the batter as possible.
• Add the sour cream and mix on low just until fully incorporated.
• Pour half the cheesecake batter into the cooled graham cracker crust.
• Using a slotted spoon or your fingers, place a single layer of cooled roasted peaches on top of the bottom layer of cheesecake batter, allowing as much liquid to drip off the peaches as possible. Place the remaining roasted peach slices and all their juices into an airtight container to reserve for topping the baked and chilled cheesecake.
• Sprinkle ¾ cup of the cooled streusel crumbles evenly over the peach slices. Resist the urge to add too much of the crumble mixture into the cheesecake layers, as it can affect the final results of the interior texture of the baked and chilled cheesecake. Place the remaining streusel crumbles into an airtight container and reserve for the topping.
• Carefully pour the remaining half of the cheesecake batter over the peach slices and streusel crumble. Be careful not to mix the layers. Spread the cheesecake batter to create an even top layer.
• Place the large roasting pan that has the peach cobbler cheesecake in it onto the center rack of the oven. Being very careful not to get any of the water on the cheesecake, pour the boiling water into the roasting pan until it reaches about 1 inch up the sides of the aluminum foil-wrapped springform pan.
• Bake the peach cobbler cheesecake for 1 hour 30 minutes or until the center just barely jiggles when the side of the pan is gently tapped. Turn off the heat to the oven and crack open the oven door about 1 inch. Allow the cheesecake to start to cool in the oven for 1 hour. This helps to finish baking the cheesecake and to help avoid getting any cracks in the top of the cheesecake as it cools.
• Once the cheesecake has cooled in the oven for 1 hour, remove it from the oven and from the roasting pan. Gently slide a sharp knife around the edges of the springform pan to ensure that as the cheesecake cools, it does not stick to the sides of the pan before placing the cheesecake into the refrigerator, uncovered, to chill and set up for a minimum of 8 hours or preferably overnight. An overnight chill helps to ensure that the cheesecake has fully set up and chilled before slicing and serving.
• Once the cheesecake has completely chilled, remove the outer ring from the springform pan and set your cheesecake on a serving platter. When you're ready to serve, place the remaining roasted peach slices into the center of the chilled cheesecake, and sprinkle the remaining streusel crumbles over the top of the peach slices. You can add an optional garnish of drizzled caramel dessert sauce over the entire cheesecake, or just add it to individual slices.