1-Let’s dive into making this peach cheesecake, starting with getting your tools ready. First, prepare a 9-inch springform pan by lightly greasing it and lining the bottom with heavy-duty aluminum foil to prevent leaks, then preheat the oven to 350 degrees F. Mix the crust ingredients 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ½ teaspoon cinnamon, and 6 tablespoons melted salted butter press the mixture into the bottom and halfway up the sides of the pan, and bake for 5 minutes before letting it cool slightly.

2-Next, peel and pit the peaches; puree about 2 pounds or 6 medium peaches to yield 1 ½ cups for the filling and 1 cup for the topping, and slice the remaining 1 pound or 3 peaches. For the filling, beat 24 ounces full-fat cream cheese and ¾ cup granulated sugar until smooth, then add 1 teaspoon vanilla extract, ¼ teaspoon sea salt, and ½ cup full-fat sour cream, beating until combined. Beat in 3 eggs one at a time, and gently stir in 1 ½ cups peach puree and 3 tablespoons all-purpose flour.

3-Use a water bath by placing the springform pan in a larger pan with boiling water halfway up the sides, and bake for 55-65 minutes until the edges are set and the center is slightly jiggly. Cool the cheesecake in the pan at room temperature, then refrigerate it uncovered overnight. For the topping, whisk ¼ cup sugar, ¼ cup water, and 1 tablespoon cornstarch in a saucepan; bring to a boil, add 1 cup peach puree and 1 ½ cups sliced peaches, stir until thickened, remove from heat, and stir in ½ teaspoon vanilla extract. Cool the topping to room temperature and refrigerate overnight before serving with homemade whipped cream.