Sweet Monkey

1. Preheat oven to 350° F. Line and grease bottom and sides of a 9” springform pan.
2. Combine graham cracker crumbs, brown sugar, cinnamon and melted butter. Press crust down and up the sides of the pan. Bake for 10 min, then set aside. Turn oven to 325°F.
3. In a bowl, add lemon juice, sugars, cinnamon and cornstarch to peaches. Mix together, cover, and set aside.
4. To make the crumb topping: combine melted butter, flour, sugars, and cinnamon. Set aside.
5. To make the cheesecake filling: beat cream cheese till smooth. Add in sugar. Add in flour. Add in eggs one at a time and mix on low speed till just incorporated. On low speed, add in sour cream and vanilla extract, till combined.
6. Fill the pan with a little less than half of the cheesecake filling. Scoop 1/4 of the peaches on top of the filling. Add 1/4 of the crumb on top. Add another 1/4 of peaches on top of the crumb. Add the remaining cheesecake filling. Sprinkle half of the crumb on top. You should have some peaches and crumb left, set them in the fridge.
7. Cover the sides and bottom of the springform pan with tinfoil. Place the springform pan in a roasting pan filled halfway with hot water.
8. Bake for 90 min. Once baked, crack the oven open for 30 min to let the cheesecake rest. Remove cheesecake from the oven/water bath, put on a cooling rack for 30 min. Transfer to the fridge for 6 hours or overnight.
9. Take the cheesecake out of the fridge 30 min prior to adding the topping. Roast the remaining peaches and warm up the remaining crumb, then add them to the top of the cheesecake. Slice and enjoy.