Peach Filling and Topping:

1. In a large pot, combine sliced peaches and lemon juice. Add sugar, brown sugar, corn starch, cinnamon, and nutmeg. Stir and cook over medium-high heat for 8-10 minutes until peaches soften. Set aside to cool.

Graham Cracker Crust:

1. Line a 9 X 3-inch springform pan with parchment paper and lightly spray with non-stick spray. Wrap the pan with heavy-duty aluminum foil to prevent water leakage during baking. Set aside.
2. Preheat the oven to 425°F.
3. Mix graham cracker crumbs with melted butter until moistened. Press into the bottom of the pan. Chill in the fridge or freezer while preparing the filling.

Cheesecake Filling:

1. Beat cream cheese with sugar and vanilla until smooth. Mix in sour cream and corn starch. Gently mix in beaten eggs on low speed.
2. Pour half of the mixture over the crust, smoothing the top. Place the pan in a large roasting pan, add hot water halfway up the springform pan, and bake for 13-15 minutes at 425°F until set.
3. Reduce oven temperature to 350°F. Remove the pan, add a layer of peaches over the cheesecake, and top with the remaining cheesecake mixture. Bake for 40-45 minutes until slightly jiggly in the center.

Cobbler Topping:

1. Mix flour, brown sugar, sugar, salt, and baking powder. Cut in cold butter, then add boiling water and stir.
2. When the cheesecake is almost done, add a layer of peaches and dollop the cobbler topping over. Bake for 20-25 minutes until golden brown.
3. Turn off the oven, leave the cheesecake inside with the door ajar for an hour. Remove from the water bath, cool to room temperature, and chill for 4-6 hours or overnight.
4. Run a knife around the cake, release the springform ring, and transfer to a serving plate. Top with remaining peaches and sauce before serving. Store in the fridge.