*ingredients :

Peach filling & topping:

8 large peaches, peeled and sliced ​​1/3 inch thick
Half a cup of brown sugar
Half a cup of sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
1 teaspoon cinnamon
Half a teaspoon of nutmeg
Graham cracker crust:
3 cups graham crackers
cup melted unsalted butter
Cheesecake layer:
  3 packages (8 ounces) moistened cream cheese
Half a cup of sugar
2 teaspoons of vanilla extract
1/3 cup sour cream
4 large eggs, lightly whisked
2 tablespoons cornstarch
cobbler topping:
1 cup all-purpose flour
Half a cup of brown sugar
Half a cup of sugar
1 teaspoon baking powder
Half a teaspoon of salt
  1/3 cup cold unsalted butter, cut into small pieces
Half a cup of boiling water

*directions :

Peach filling and topping:
In a large bowl, place the peach slices and lemon juice. Add the sugar mixture, brown sugar, cornstarch, cinnamon, and nutmeg. Stir with a wooden spoon and cook over medium-high heat for 8-10 minutes or until peaches are tender. Set aside to cool.
Graham-cracker crust:

Line  bottom of a 9" * 3" springform pan with parchment paper also spraying  with nonstick spray. Next, wrap a springform pan with two large sheets of heavy-duty aluminum foil to make sure no water seeps into the pan while baking in a water bath. Sit aside.
Heat  oven to 425 F . 
To make the crust, using a fork, whisk together the graham cracker crumbs and melted butter until completely moist. Then press the mixture into the bottom of the springform pan and place it in the refrigerator or freezer while making the filling.
Cheesecake filling:
Beat soft cream cheese, sugar, and vanilla until smooth and creamy. Next, mix sour cream and cornstarch. Then add the lightly beaten eggs and mix over low heat just to blend, don't over mix the mixture.
Pour half of the mixture (about 2 cups) over the crust and smooth the top. Place a springform pan in a large roasting pan, pour hot water into the roasting pan, halfway up the pan and bake for 13-15 minutes, until the top is firm.
Reduce oven temperature 350 degrees F.
Remove the tray from the oven and place a thin layer of peaches on top of the cheesecake layer. Reserve leftover peaches and sauce to serve.
Pour the remaining cheesecake layer over the peaches, smooth the top and place in the oven again. Bake about 40-45 minutes at 350 degrees Fahrenheit, until the cheesecake is slightly bubbly in the center.
cobbler topping:
While the cheesecake is baking, prepare the cobbler layer. Mix the flour, brown sugar, sugar, salt and baking powder together. Cut the cold butter with a fork. Add boiling water, stir, then set aside.
When the cheesecake is close to baking (the surface is set), remove it from the oven. Arrange a layer of peaches on top, put the cobbler in clumps on top of the peaches and put in the oven again for 20-25 minutes until the top layer of cobbler gets a nice golden-brown color.  
Turn off the oven and leave the cheesecake in the oven with the door open for an hour. Next, remove it from the water bath and place it on a cooling rack to cool until it reaches room temperature. Chill in the refrigerator for 4-6 hours or overnight.
When the cheesecake has cooled in the fridge, run a thin knife around the cake and release the ring from the springform mould, then transfer the cake onto a serving plate.  
When ready to serve, top the cake with the remaining peaches and sauce. You can reheat the sauce before you sprinkle it over the cake.
Keep it in the fridge

Enjoy !