Grease a 9” springform pan and line the bottom with parchment paper.

Preheat the oven to 425°F.

In a medium mixing bowl, stir together graham cracker crumbs, melted butter, and ⅓ cup granulated sugar until thoroughly combined.

Press graham cracker mixture into the springform pan, forming an even layer across the bottom and partially up the sides of the pan.

In a medium mixing bowl, beat the cream cheese until light and fluffy.

Add 1 cup of granulated sugar and continue beating for 1-2 minutes.

Add in flour, vanilla, sour cream, and whipping cream. Mix until combined.

Add one egg at a time and stir gently by hand to prevent extra air from getting into the mixture.

Pour ½ of the cheesecake mixture into the prepared graham cracker crust and spread the top smooth.

Wrap the springform pan in two layers of aluminum foil (to prevent water from getting in) and place the pan into a larger vessel that can hold water at least 1” up the sides of the pan.

Fill with water to create a water bath for the cheesecake and bake for 15 minutes until the top is just set (cheesecake will be very jiggly).

While the cheesecake is baking, prepare the peaches. Peel and slice fresh peaches until you have about 6 cups of sliced fruit..

Heat 4 tablespoons butter, ½ cup sugar, and ½ cup brown sugar in a large saucepan or skillet. Add the peaches and toss to coat with the sugar mixture. Bring the mixture to a simmer and cook approximately 8-10 minutes, until peaches are soft.

Whisk together the cornstarch with some of the peach juice from the pan. Add the mixture back into the peaches, stirring constantly, and simmering the peaches until the juice forms a thick syrup/sauce. Remove from heat and allow to cool.

When cheesecake layer comes out of the oven, top with ⅓ of the peaches, arranging them in a single layer over the partially cooked cheesecake. Top with remaining cheesecake mixture. Return cheesecake to the oven and bake another 45 minutes.

Meanwhile, prepare the cobbler topping. Mix together the dry cake mix, softened butter, and cinnamon until mixture forms small crumbles. Drizzle in the heavy cream while continuing to mix so that the mixture forms larger clumps.

Remove the cooked cheesecake from the oven once more. Top with another layer of the peaches and then mound the cobbler topping over the top.

Bake for a final 15 minutes, until the topping turns golden brown.

Turn off the oven, cracking the door for 60 minutes. Cool completely and then chill in the refrigerator for 3-4 hours before serving.

Top with remaining peaches and sauce and serve!