Preheat your oven to 350°F (175°C) and gently grease a 9-inch springform pan.

Combine graham cracker crumbs with melted butter in a mixing bowl. Stir until well mixed; then press the mixture firmly into the bottom of the prepared springform pan.

Bake the crust for 8-10 minutes until golden brown. Allow it to cool slightly.

Toss the sliced peaches with sugar and ground cinnamon in a bowl. Let them sit aside.

Beat the softened cream cheese in a large mixing bowl until smooth and creamy. Gradually add in granulated sugar and vanilla extract.

Incorporate eggs one at a time into the cream cheese mixture, mixing thoroughly after each addition. Gently fold in the heavy cream.

Layer half of the cheesecake batter over the cooled crust. Evenly distribute half of the peach mixture on top. Repeat with remaining batter and peaches.

Bake in the oven for 45-50 minutes until set but still has a slight jiggle in the middle. Cool completely before refrigerating for at least four hours.