Preparation:

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the crust mixture into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon or a flat-bottomed glass to press it down firmly.
In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Add the eggs, one at a time, beating well after each addition. Continue to beat until the mixture is well combined and smooth.
Pour the cream cheese filling over the prepared crust in the springform pan. Smooth the top with a spatula.
Place the springform pan in a larger baking pan or roasting pan. Fill the larger pan with hot water, about halfway up the sides of the springform pan. This will create a water bath, which helps prevent cracks in the cheesecake.
Carefully transfer the pans to the preheated oven and bake for about 60-70 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
Turn off the oven and leave the cheesecake inside for about 1 hour to cool gradually.
After the hour, remove the cheesecake from the oven and let it cool completely on a wire rack.
While the cheesecake is cooling, prepare the peach topping. In a saucepan, combine the sliced peaches, granulated sugar, cornstarch, and ground cinnamon. Cook over medium heat, stirring occasionally, until the mixture thickens and the peaches are softened.
Once the cheesecake has cooled, carefully remove the sides of the springform pan.
Spoon the peach topping over the cooled cheesecake, spreading it evenly.
Refrigerate the Peach Cheesecake for at least 4 hours, or preferably overnight, to set.
Prior to serving, you can garnish the cheesecake with additional fresh peach slices, if desired.
Slice and serve the Peach Cheesecake, and savor every creamy and fruity bite.