Preheat the oven. Preheat your oven to 350°F (175°C) so it’s nice and toasty when you’re ready to bake.

Create the crust. In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until it’s all wet and crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan to create your crust. It should be about ½ inch thick.

Bake the crust. Pop that crust into the preheated oven and bake for 10 minutes. Let it cool a bit while you whip up the cheesecake filling.

Make the cheesecake filling. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add in the eggs, one at a time, mixing well after each addition. Toss in the vanilla extract and sour cream, blending until everything is just combined.

Pour the filling. Carefully pour the cheesecake filling over the cooled crust—smooth it out a bit if you’re feeling fancy.

Bake the cheesecake. Bake your cheesecake in the oven for 50-60 minutes. It’s done when the edges are set but the center still has a slight jiggle. Don’t worry if it cracks a little; it’ll still taste amazing!

Prepare the peach topping. While the cheesecake is baking, combine the drained peaches, cinnamon, and brown sugar in a bowl. Let those flavors hang out together while the cheesecake cools.

Assemble the topping. Once the cheesecake has cooled completely (could take a few hours!), evenly spread the peach mixture over the top.

Chill & serve. Cover and refrigerate the cheesecake for at least 4 hours (or overnight if you can wait!). When it’s time to serve, gently release it from the springform pan and slice it up!

Enjoy! Dig in and treat your family to this peach cobbler cheesecake; they’ll thank you for it—and so will your taste buds!