Preheat your oven to 325°F (160°C).

Grease a 9-inch springform pan to prevent sticking.

In a medium-sized bowl, mix together the graham cracker crumbs, ⅓ cup sugar, and melted butter until well combined.

Press the crumb mixture firmly into the bottom of the prepared springform pan, forming an even layer.

In another bowl, beat the softened cream cheese and 1 cup sugar using an electric mixer on medium speed until smooth and creamy.

Add the eggs one at a time to the cream cheese mixture, mixing after each addition until well incorporated.

Stir in the vanilla extract and mix until everything is combined.

Pour the cream cheese mixture over the prepared crust, spreading it evenly.

In a separate bowl, toss the sliced peaches with the cinnamon until coated.

Layer the cinnamon-coated peaches over the cream cheese mixture, distributing them evenly across the top.

For the crumble topping, mix the flour, brown sugar, oats, and remaining melted butter in a bowl. Use a fork or your fingers to combine until the mixture resembles coarse crumbs.

Sprinkle the crumble mixture over the layer of peaches, ensuring an even distribution.

Bake the cheesecake in the preheated oven for 60-70 minutes, or until the filling is set and the edges are starting to puff up.

Once baked, remove the cheesecake from the oven and allow it to cool in the pan for about 30 minutes.

Carefully run a knife around the edges of the pan, then remove the sides of the springform pan.

Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.