Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom and slightly up the sides of the pan.
3. Bake for 10 minutes, then set aside to cool.

Pro Tip: Use the bottom of a glass to press the crust evenly.

Step 2: Make the Streusel

1. Reduce oven temperature to 300°F (148°C).
2. Combine flour, brown sugar, and cinnamon in a medium bowl. Add melted butter and mix until crumbly.
3. Spread half of the streusel on a parchment-lined baking sheet and bake for 5–10 minutes, until lightly golden. Let cool completely before breaking into pieces. Reserve the other half for layering.

Common Mistake: Overbaking the streusel can make it too hard to crumble later.

Step 3: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese, brown sugar, flour, and cinnamon on low speed until smooth. Avoid overmixing to prevent cracks in the cheesecake later. Scrape down the sides as needed.
2. Add sour cream and mix until incorporated. Follow with bourbon and mix again on low speed.
3. Add eggs one at a time, mixing slowly after each addition.

Pro Tip: Use room-temperature ingredients for a smoother batter.

Step 4: Prepare the Peaches

1. Toss sliced peaches with cinnamon and brown sugar in a medium bowl until evenly coated.

Step 5: Assemble the Cheesecake

1. Pour about ¼ of the cheesecake batter into the crust to create a thin base layer.
2. Layer most of the peaches over this batter evenly, reserving about 1 cup for topping later. Sprinkle unbaked streusel over the peaches.
3. Pour remaining cheesecake batter over peaches and smooth out with a spatula.

Step 6: Bake in a Water Bath

1. Wrap the outside of your springform pan tightly with aluminum foil to prevent water from seeping in during baking.
2. Place the pan inside a larger baking dish or roasting pan; pour warm water into the outer pan until it reaches halfway up the sides of the springform pan.
3. Bake at 300°F (148°C) for 1 hour and 30 minutes.
4. Turn off oven; leave cheesecake inside with door closed for an additional 15 minutes.
5. Remove from oven; top cheesecake with reserved peaches and about ⅔ baked streusel, leaving an inch around edges for whipped cream later.
6. Return cheesecake to oven for another 15 minutes, then crack oven door open slightly and leave for another 30 minutes before removing completely.

Common Mistake: Skipping the water bath can lead to cracks in your cheesecake.

Step 7: Cool & Chill

1. Let cheesecake sit at room temperature for 15 minutes, then refrigerate for at least 6–7 hours, or overnight, until fully set.

Step 8: Whipped Cream & Garnish

1. In a mixing bowl fitted with a whisk attachment, whip cold heavy cream on high speed until it begins to thicken.
2. Add powdered sugar, vanilla extract, and cinnamon; continue whipping until stiff peaks form.
3. Pipe whipped cream around edges using Ateco tip #844 or similar.
4. Sprinkle remaining baked streusel over whipped cream border.

Pro Tip: Chill your mixing bowl and whisk attachment before making whipped cream for best results.