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 they are evenly coated.

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

For the crumble, add all-purpose flour and brown sugar to a bowl and mix together. Melt the butter and pour it over the flour mixture. Mix with a fork until it forms a crumbled structure.

Turn the oven heat to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9-inch 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 together.

Press the cookie crumbs down with the bottom of a glass in the prepared pan and bake for 10 minutes. Let cool.

With a mixer, cream the cream cheese for 1 minute on low speed. Add the granulated sugar and mix for 1 minute.

In a small bowl, mix together the sour cream and cornstarch until smooth. Add to the cream cheese mixture along with vanilla extract and mix on low speed until combined.

Add the eggs, two at a time, mixing on low speed until combined. Once mixed, scrape the bowl and give it a final mix.

Pour half of the cheesecake batter into the crust, add half of the baked peaches, then pour in the remaining cheesecake batter, and top with the other half of the baked peaches followed by the crumble.

Place the springform pan in a cake pan and fill with hot water ⅔ up the side of the pan to prevent water from getting into the crust.

Bake for 1 hour and 25-35 minutes. The cheesecake should still have a slight wobble. Let cool in the oven for 1 hour.

Remove from the oven, let cool at room temperature for about 1 hour, then refrigerate for at least 6 hours, preferably overnight.