Step 1: Roast the Peaches

1. Preheat oven to 400°F (200°C).

2. Slice 4 peaches and toss with 2 tbsp sugar, ½ tsp cinnamon, and ⅛ tsp nutmeg.

3. Spread on a parchment-lined baking sheet and roast for 7–15 minutes until tender. Let cool. Save juices for later.

4. Repeat with 6 additional peaches before serving for topping.

Step 2: Make the Crust

1. Reduce oven to 350°F (175°C).

2. Mix graham crumbs, butter, and sugar. Press into the bottom and sides of a 9-inch springform pan.

3. Bake for 10 minutes, then cool.

Step 3: Prepare the Streusel

1. Mix flour, brown sugar, cinnamon, and salt. Stir in melted butter to form crumbs.

2. Spread on a parchment-lined pan and bake at 350°F for 8 minutes. Cool.

3. Reserve ¼ cup for topping.

Step 4: Make the Cheesecake Batter

1. Beat cream cheese and sugar until smooth. Add eggs one at a time.

2. Mix in sour cream and vanilla until fully combined.

Step 5: Assemble & Bake

1. Pour half of the cheesecake batter into crust.

2. Add roasted peaches (with reserved juice) and most of the streusel.

3. Top with remaining cheesecake batter.

4. Bake at 325°F (163°C) for 55–70 minutes, or until center is set but slightly jiggly.

5. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.

6. Chill for at least 6 hours or overnight.

Step 6: Top & Serve

1. Before serving, top with remaining roasted peaches and reserved streusel.

2. Slice and serve chilled.