Preheat your oven to 205ºC (400ºF). Slice peaches and toss with sugar and cinnamon, then spread on a baking sheet and roast for 15 minutes.

Combine flour and brown sugar in a bowl. Melt butter, pour over the mixture, and blend until resembling coarse crumbs. Set aside.

Lower oven to 160ºC (325ºF). Pulse crackers with sugar until fine, mix with melted butter, press into springform pan, and bake for 10 minutes. Cool completely.

Beat cream cheese with mixer until creamy. Gradually add sugar, sour cream, cornstarch, and vanilla. Add eggs one at a time until smooth.

Layer half of the cheesecake filling in the crust, add half of the peaches, then the remaining filling, and top with the remaining peaches and crumble.

Prepare a water bath, bake for 85-95 minutes until slightly wobbly in the center, then cool in the oven with the door ajar for an hour.

Refrigerate for at least 6 hours or overnight before serving.