1. Preheat oven to 325°F (163°C).

2. In a bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan and bake for 10 minutes. Let cool.

3. In a large bowl, beat the cream cheese until smooth. Add sugar and mix until fluffy.

4. Add eggs one at a time, mixing gently. Stir in sour cream and vanilla extract until combined.

5. Pour cheesecake mixture over the cooled crust. Tap to release air bubbles.

6. Bake for 50–60 minutes until the center is just slightly jiggly. Turn oven off and crack the door to let it cool slowly for 1 hour.

7. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.

8. In a saucepan, combine peaches, brown sugar, cinnamon, nutmeg, and cornstarch. Cook over medium heat until thickened. Let cool.

9. Spoon the cooled peach topping over the chilled cheesecake before serving. Slice and enjoy!