Preheat the oven to 350°F. Line a standard 12 cup muffin pan with paper cupcake liners and set aside.

To a medium saucepan, over medium heat, add the canned peach slices with syrup, light brown sugar, vanilla extract and ground cinnamon stirring gently to combine. Bring the liquids to a low boil, then reduce the heat to low and simmer for 5-6 minutes or just until all the flavors have combined and the syrup starts to slightly thicken. Be careful when stirring the peaches as you do not want to break up the slices into smaller pieces as they can be very delicate.

Remove the saucepan of sliced peaches and syrup from the heat, and set aside, allowing them to cool slightly before adding to the tops of the mini cheesecakes before baking.

To make the crumble topping, add to a small mixing bowl the all-purpose flour, light brown sugar, ground cinnamon, salt and melted butter. Using a dinner fork, gently combine the ingredients until all the flour has been absorbed by the melted butter and a crumble mixture forms. You should have a combination of large and small crumble pieces. Place the bowl of crumble mixture into the refrigerator to chill, and firm up, while preparing the rest of the ingredients, before adding them to the tops of the mini peach cobbler cheesecakes and baking.

To make the crust, add to a medium mixing bowl the graham cracker crumbs, granulated sugar, melted butter and salt stirring to combine all the ingredients into a uniform mixture. The consistency of the crust mixture should resemble wet sand.

Spoon approximately 1 - 1 ½ tablespoons of the crust mixture into the bottom of each of the paper cup lined muffin cups. Using your fingers, or a small tart press, press the graham cracker crumb mixture into a tightly packed layer to form the crust for the mini cheesecakes.

Bake the crusts for 5 minutes, remove from the oven and allow to cool completely on the counter while preparing the cheesecake filling.

To the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 1-2 minutes or until smooth and creamy.

Add the granulated sugar, sour cream and vanilla extract to the beaten cream cheese. Mix on low speed just until all the ingredients are fully combined, being sure to stop the mixer and scrape down the sides of the bowl as needed.

Continue to mix on low while adding the eggs, one at a time, followed by the all-purpose flour until all the ingredients are fully incorporated and the batter is smooth. You do not want to beat too much air into the mixture to ensure a nice dense cheesecake layer. Remove the bowl from the stand mixer and mix the batter with a rubber spatula, being sure to scrape the sides and bottom of the bowl, to ensure that all the ingredients have been fully incorporated and the batter is thick and smooth.

Divide the cheesecake batter evenly between all the prepared muffin cups. The batter should almost fill each muffin cup to the top. A large cookie scoop is helpful to use to evenly scoop and portion the cheesecake batter.

Using a slotted spoon, remove the spiced peach slices from the syrup and place 2-3 slices (depending on the size of each peach slice) onto the tops of each of the mini cheesecakes. Be careful to allow as much of the syrup to drip back into the saucepan as possible when removing the peach slices. Be sure to select uniform peach slices for even presentation and baking. Do not over load the tops of the mini cheesecakes with the peach slices to ensure the mini peach cobbler cheesecakes bake up properly.

Remove the crumble mixture from the refrigerator, breaking up any crumble pieces that are too large, and sprinkle 1 -1 ½ tablespoons of the crumble mixture onto the tops of the peach slices. Do not add too much crumble as you want to still be able to see the peaches once the mini peach cobbler cheesecakes are baked and cooled.

Bake the mini peach cobbler cheesecakes for 18-20 minutes or until the crumble is lightly golden and the cheesecakes do not wobble in the center when the muffin pan is gently tapped.

Remove the baked mini peach cobbler cheesecakes from the oven and allow them to cool completely at room temperature before placing them into the refrigerator to chill for 2-3 hours or until fully set. You can use a butter knife, or small offset spatula, to gently run along the inside of each muffin cup to help release the chilled mini peach cobbler cheesecakes from the pan to easily plate and serve.