1️⃣ Prepare the Peach Filling
In a medium saucepan, combine the peaches, sugar, lemon juice, cornstarch, and cinnamon. Cook over medium heat, stirring constantly, until the mixture thickens and the peaches soften (about 5–7 minutes). Remove from heat and set aside to cool.

2️⃣ Make the Crust
Preheat the oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Bake for 8-10 minutes, then remove from the oven and let it cool.

3️⃣ Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, lemon juice, sour cream, and flour until fully combined.
Pour the cheesecake filling into the cooled crust, spreading it evenly.

4️⃣ Add the Peach Filling
Spread the prepared peach filling over the cheesecake layer in an even layer. Set aside while you make the cobbler topping.

5️⃣ Make the Cobbler Topping
In a small bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
Cut in the cold butter until the mixture becomes crumbly. Add the milk, one tablespoon at a time, until the dough begins to come together (it should be a thick batter).
Dollop the cobbler topping over the peach layer in spoonfuls, creating a rustic look.

6️⃣ Bake the Cheesecake
Place the cheesecake in the preheated oven and bake for 50–60 minutes, or until the cheesecake is set and the cobbler topping is golden brown. The cheesecake should slightly jiggle in the center.

7️⃣ Cool and Serve
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours (overnight is best) to set completely.
Before serving, garnish with extra cinnamon or whipped cream, if desired.