Prepare the Crust:
Preheat oven to 325°F (165°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan.

Make the Cheesecake Filling:
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until combined. Pour over crust.

Bake the Cheesecake:
Bake for 50–60 minutes, or until the center is almost set. Remove from oven and let cool slightly.

Prepare the Peach Cobbler Topping:
In a bowl, combine peaches, sugar, and cinnamon. In another bowl, mix melted butter, flour, oats, and brown sugar until crumbly. Spread peach mixture evenly over cheesecake, then sprinkle crumble topping on peaches.

Bake Again:
Return to oven and bake for an additional 20–25 minutes, until topping is golden brown.

Cool and Serve:
Allow to cool completely before removing the springform pan. Refrigerate for at least 4 hours or overnight before slicing.