Step 1: Prepare the Crust

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a mixing bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

4. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
5. Add the eggs, one at a time, mixing on low speed until just combined.
6. Mix in the vanilla extract, sour cream, and heavy cream until smooth.
7. Pour the cheesecake batter over the cooled crust.

Step 3: Prepare the Peach Cobbler Topping

8. In a medium saucepan, combine peaches, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens (about 5 minutes). Remove from heat and let cool slightly.

Step 4: Make the Cobbler Crumble Topping

9. In a small bowl, mix the flour, sugar, cinnamon, and cold butter until the mixture resembles coarse crumbs.

Step 5: Assemble and Bake

10. Spoon the peach cobbler mixture over the cheesecake batter. Sprinkle the cobbler crumble topping evenly over the peaches.
11. Place the cheesecake pan into a water bath (wrap the pan in foil to prevent leaks and place it inside a larger pan filled with hot water).
12. Bake for 60-70 minutes, or until the center is just set and slightly jiggly.
13. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
14. Refrigerate for at least 6 hours or overnight.

Step 6: Serve

15. Before serving, drizzle with caramel sauce and top with whipped cream, if desired. Slice and enjoy!