Preheat the oven to 205ºC/ 400ºF conventional oven. Prepare a baking sheet with baking paper.

Slice the peaches into wedges. Add the peaches, granulated sugar, and cinnamon to the baking sheet and toss them together so it is all evenly coated.

Spread the peaches out in an even layer, and bake for 15 minutes or until they are fork tender. Let them cool down on the baking sheet.

For the crumble, add all-purpose flour and brown sugar to another bowl and mix together. Melt the butter and pour it over the flour mixture.

With a fork, mix it together until it forms a crumbled structure and there is no dry flour left. Set it aside.

Turn the oven heat to 160ºC/ 325ºF conventional oven. Prepare a springform tin lined with parchment paper.

In a food processor, add the cookies and granulated sugar and blend until a fine sand-like texture. Melt the butter and add it to the food processor, blending until combined.

Press the cookie crumbs down in the prepared spring pan, then bake for 10 minutes. Let it cool down.

Cream the cream cheese for 1 minute on low speed. Add the granulated sugar and mix for another minute.

Mix together the sour cream and cornstarch, then add it to the cream cheese with the vanilla extract and mix until combined.

Add the eggs two at a time, mixing until combined. Scrape the sides and give it a final mix.

Pour half of the cheesecake batter into the crust, layer half of the baked peaches, and then pour in the remaining cheesecake batter. Top with remaining peaches and crumble.

Prepare a water bath and bake for 1 hour and 25-35 minutes. Cool in the oven for 1 hour, then to room temperature for 1 hour.

Chill in the fridge for at least 6 hours or overnight before serving.