Directions 9 steps | 415 Minutes
Preheat the oven to 350°F. Measure and prep all ingredients.
Make the crust. In the bowl of a food processor or mixing bowl, mix the melted butter, sugar, cinnamon and salt. Add graham crackers to the bowl. Mix until well incorporated. The mixture will be slightly sandy.
Evenly distribute the graham cracker crumbs and flatten them into the bottom of a 9-inch nonstick springform pan. Bake the crust at 350°F for 8 minutes. Let cool completely.
Preheat the oven to 325°F. In a mixing bowl, combine cream cheese, sugar, brown sugar and lemon until combined. Add in salt, flour and vanilla and mix until combined. Mix in one egg at a time. Fold in diced peaches.
Transfer cream cheese mixture into the springform pan on top of the crust. Smooth the top and tightly wrap the outside of the pan with aluminum foil to ensure that no water will seep into the crust. Place the springform pan in a roasting pan, and add hot water to the roasting pan until it comes up halfway to the springform pan.
Bake cheesecake at 325°F for 1 hour. After 1 hour, the cheesecake should slightly jiggle in the middle. Crack open the oven door and let cool for 15 minutes. Remove cheesecake from the oven and let cool for 1 hour. Transfer to the refrigerator for at least 4 hours or overnight. Overnight refrigeration is recommended.
Make the peach topping. In a medium saucepan over medium heat, stir together peaches, brown sugar, sugar, water and rum. Cook until a thick syrup forms. Remove from heat and cool completely.
Assemble the peach cobbler cheesecake. Remove the chilled cheesecake from the springform pan. Add cookie or biscuit crumbs to the sides of the cheesecake.
Spread the peach topping on top and garnish with powdered sugar if desired. Enjoy!