Preheat your oven to 325°F (160°C).

In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.

Press the mixture firmly into the bottom of a muffin tin lined with cupcake liners.

Bake for about 10 minutes, then let it cool.

In a large mixing bowl, beat the softened cream cheese until creamy and smooth.

Add sugar and vanilla extract, continuing to mix until fully combined.

Mix in eggs one at a time, ensuring smoothness after each addition. Avoid overmixing.

Gently fold in the diced peaches until evenly distributed.

Pour the cheesecake mixture over the cooled crusts, filling each cup about 2/3 full.

Bake in the preheated oven for 20-25 minutes, or until the edges appear set and the center is slightly jiggly.

Remove from the oven and let them cool in the tin for about 30 minutes.

Transfer to the fridge and chill for at least 2 hours.

In a small saucepan, combine peach slices, brown sugar, cinnamon, and nutmeg.

Cook over medium heat for about 5-7 minutes until the peaches are tender and the mixture thickens.

Spoon over the chilled mini cheesecakes before serving.

Serve these delightful Peach Cobbler Mini Cheesecakes chilled and topped with a dollop of whipped cream for that extra touch of elegance.