Graham Cracker Crust
1-Preheat the oven to 350 degrees F: Preheat the oven to 350 degrees F and line the outside of a 9 inch springform pan with aluminum foil and/or a plastic roasting bag.
2-Add the graham crackers, melted butter, and: Add the graham crackers, melted butter, and sugar into a food processor or blender and pulse until it reaches a fine, crumbly mixture. Press into the bottom and up the sides of the springform pan.
3-Bake in the oven for 10 minutes: Bake in the oven for 10 minutes or until lightly golden. Set aside to cool and turn the oven down to 325 degrees F.

Cheesecake Filling
4-In a large bowl, beat the softened: In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla until smooth.
5-Mix in the eggs one at a: Mix in the eggs one at a time on low. Do not overmix.
6-Stir in sour cream until just combined: Stir in sour cream until just combined.
7-Set aside and prepare the streusel topping: Set aside and prepare the streusel topping by adding the flour, ½ cup brown sugar, cinnamon, and butter into a medium sized bowl.
8-Cut in the butter with a pastry: Cut in the butter with a pastry cutter or two knives until the mixture resembles coarse meal.
9-Pour half of the cheesecake batter into: Pour half of the cheesecake batter into the cooled crust.
10-Spoon half peach pie filling evenly over: Spoon half peach pie filling evenly over the batter followed by ⅓ of the topping.
11-Slowly add remaining cheesecake batter and smooth: Slowly add remaining cheesecake batter and smooth the top.
12-Add on the remaining half of the: Add on the remaining half of the peach pie filling and ⅔ of the streusel topping.
13-Place cheesecake into a roast pan or: Place cheesecake into a roast pan or large oven safe pan and carefully pour hot water into the roast pan until it reaches halfway up the sides of the pan.
14-Bake for 75-85 minutes or until set: Bake for 75-85 minutes or until set with a slight wobble in the center.
15-Turn off the oven and prop the: Turn off the oven and prop the oven door open with a wooden spoon for 1 hour.
16-Take out of the oven and place: Take out of the oven and place on the countertop and cool for an additional 1 hour before placing in the refrigerator for 4-6 hours or overnight until set.