Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, sugar, eggs, and vanilla extract. Mix until fully combined and creamy.

Pour the cheesecake filling over the cooled crust in the springform pan.

In a separate bowl, combine sliced peaches, brown sugar, cinnamon, and lemon juice. Toss to coat the peaches evenly.

Spoon the peach mixture over the cheesecake filling.

Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly browned.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.

Slice and enjoy your Peach Cobbler Cheesecake!