Preheat the oven to 325°F (163°C). Position a rack in the center of the oven.

Stir the crushed graham crackers with the melted butter until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom (and slightly up the sides if you like) of a 9-inch springform pan to form the crust. Chill the crust in the fridge for 10 minutes to set.

In a large bowl, beat the softened cream cheese with the granulated sugar and vanilla until smooth and lump-free. Scrape the bowl as needed.

Add the eggs one at a time, mixing on low speed and stopping as soon as each egg is incorporated. Overmixing introduces air and can cause cracks.

Pour the cheesecake batter over the chilled crust and smooth the top. Bake for 50–60 minutes, or until the edges are set and the center still has a slight jiggle.

While the cheesecake bakes, toss the sliced peaches with the cinnamon and brown sugar in a bowl. Let them sit to macerate and release some juices.

If you like a softer topping, warm the peach mixture in a skillet until just syrupy.

Remove the cheesecake from the oven and let it cool to room temperature on a wire rack.

Spoon the peach topping over the cooled cheesecake.

Refrigerate for at least 4 hours or, preferably, overnight before serving.