Peach Crumble Cheesecake

mix graham cracker crumbs sugar and butter. Make sure all graham crackers are coated in butter and that it is a coarse sand consistency.
Press the crust into the bottom and ⅔ of the way up the lined pan. Wrap 2 pieces of heavyduty aluminum foil around the bottom and sides of the pan. Set aside.
Streusel
In a medium bowl whisk together the flour brown sugar cinnamon and salt. Add the melted butter to the flour mixture. Mix with a fork until the mixture is combined. Set aside while you prepare the peaches.
Peaches
In a medium bowl combine sliced and drained peaches sugar cinnamon and nutmeg. Set aside while you prepare the cheesecake.
Cheesecake
Using an electric mixer or a stand mixer fitted with a whisk attachment beat the cream cheese until smooth and creamy.
Add the sugar. Continue to beat until the mixture is smooth and creamy stopping to scrape down the sides of the bowl as needed.
Add in the sour cream and vanilla. Blend in until smooth and creamy stopping to scrape down the sides of the bowl as needed.
With the mixer on low add in eggs one at a time until fully incorporated scraping the sides and bottom of the bowl after each addition.
Pour half of the filling onto the crust. Top with half of the streusel mixture and half of the peach mixture. Pour the remaining cheesecake batter over the top.
Place your foilwrapped springform pan with the cheesecake in it into a slightly larger pan and carefully place it into the oven.
Pour hot water into the larger pan 34 inches deep or about halfway up the side of the springform pan. Using a teapot with hot water works very well as it is easy to pour and the water is already hot.
Bake until the top of the cheesecake turns golden about 6575 minutes up to 90 minutes. The center will still be slightly jiggly.
Remove from the oven and out of the roasting pan. Let the cheesecake cool on a wire rack to room temperature. Then transfer to the refrigerator to chill for at least 4 hours up to overnight.