1-First Step: Prepare your workspace by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or cooking spray. In a medium bowl, combine 1.5 cups of graham cracker crumbs, 1/4 cup of sugar, and 1/3 cup of melted butter. Mix until the crumbs are evenly coated with butter and have a sandy texture.

2-Second Step: Press the crumb mixture firmly into the bottom of your prepared springform pan. Use the bottom of a measuring cup or glass to create an even, compact layer. Bake the crust for 10 minutes until lightly golden. Remove from oven and let it cool while you prepare the filling. For those interested in other peach-based desserts, this versatile crust works well in many recipes.

3-Third Step: In a large mixing bowl, beat 24 oz of softened cream cheese and 1 cup of sugar until smooth and creamy. This step is crucial for preventing lumps in your cheesecake. Make sure your cream cheese is at room temperature before beginning.

4-Fourth Step: Add 3 eggs one at a time, beating well after each addition. This gradual incorporation helps create a smooth texture without overworking the batter, which can lead to cracks.

5-Fifth Step: Mix in 1 cup of sour cream, 1 teaspoon of vanilla extract, and 1/4 cup of flour until just combined. Be careful not to overmix at this stage, as this can introduce too much air into the batter.

6-Sixth Step: Prepare the peaches by tossing 2 cups of diced peaches with 2 tablespoons of cornstarch and a sprinkle of cinnamon. This coating helps absorb excess moisture and prevents the cheesecake from becoming watery. Gently fold the coated peaches into the cheesecake batter.

7-Seventh Step: Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula to create an even layer. In a small bowl, combine 1/2 cup flour, 1/2 cup brown sugar, 1/4 cup oats, and additional cinnamon. Cut in 1/4 cup cold butter until the mixture resembles coarse crumbs. Sprinkle this streusel topping evenly over the cheesecake filling.

8-Eighth Step: Reduce oven temperature to 325°F (165°C). Bake the cheesecake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken. This residual heat will complete the cooking process as it cools.

9-Ninth Step: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks from forming. Afterward, remove it from the oven and run a thin knife around the edges to help prevent cracking as it contracts.

10-Final Step: Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight to allow it to set completely. When ready to serve, release the springform ring and transfer to a serving plate. Garnish with fresh peach slices or a dollop of whipped cream if desired.