Preheat your oven to 400°F (205°C), slice the peaches and place them in a roasting pan.

Toss peaches with ¼ cup sugar and 1 teaspoon cinnamon; roast for 7-15 minutes.

Combine graham cracker crumbs, melted butter, and sugar to make the crust. Press into a springform pan and bake at 350°F (175°C) for 10 minutes.

Mix brown sugar, flour, cinnamon, and salt for the streusel topping and combine with melted butter.

Beat cream cheese until smooth, then mix in sugar, eggs, sour cream, vanilla, corn starch, cinnamon, and salt.

Layer half of the cheesecake batter in the crust, add roasted peaches, sprinkle streusel, then pour remaining batter on top.

Bake the cheesecake for 1 hour and 28-43 minutes until slightly jiggly in the center.

Turn off the oven and cool the cheesecake inside for an hour; then cool at room temperature before refrigerating for at least 6 hours or overnight.