Begin by peeling and chopping the peaches. In a medium saucepan, combine the peaches with granulated sugar, cinnamon, and lemon juice. Cook for about 10 minutes until soft.

Mix cornstarch with water, stir into the peach mixture, and cook for an additional 2-3 minutes until thickened. Refrigerate until cooled.

In a mixing bowl, combine flour, brown sugar, and cinnamon for the streusel topping. Cut in butter until crumbly. Bake at 350°F for 15-20 minutes until golden.

Crush graham crackers, mix with melted butter and sugar, then press into a 9-inch springform pan. Bake at 350°F for 8-10 minutes until golden.

Beat cream cheese until smooth. Add sugar, sour cream, eggs one at a time, vanilla, and salt. Mix gently until smooth, avoiding air bubbles.

Pour half of the cheesecake batter into the crust. Add a layer of peach jam, then half of the streusel. Top with remaining batter and streusel.

Bake at 325°F in a water bath for 60-75 minutes. It’s done when edges are set and center jiggles slightly. Cover with foil if browning.

Turn off the oven and let the cheesecake cool inside for 1 hour with the door ajar to prevent cracks. Remove and cool at room temperature.

Refrigerate covered for at least 6 hours, preferably overnight before serving.

Whip heavy cream and spread over the top of the cheesecake. Drizzle additional peach jam and sprinkle leftover streusel before serving.