Preheat your oven to 325°F (160°C).

Combine graham cracker crumbs, melted butter, and granulated sugar. Press this mixture firmly into the bottom of a springform pan.

Bake for 10 minutes, then let it cool.

In a mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.

Add in the vanilla and eggs one at a time, mixing well after each addition.

Blend in the sour cream and heavy cream until fully combined.

Pour the filling over the cooled crust.

Bake the cheesecake in a water bath for 55–65 minutes. The edges should be set, but the center should still be slightly jiggly.

Once done, turn off the oven and crack the door open. Let the cheesecake cool inside for about 1 hour.

After that, refrigerate it for at least 4 hours or overnight.

In a skillet, melt the butter over medium heat.

Add the sliced peaches, brown sugar, cinnamon, nutmeg, and vanilla. Cook until the peaches soften and release their natural juices, about 5–7 minutes.

Stir in the cornstarch mixed with water and cook until the mixture thickens. Allow this peach mixture to cool completely.

After the cheesecake has chilled, top it with the peach cobbler mixture, spreading it out evenly.

Slice, serve, and enjoy your delicious peach cobbler cheesecake!