Peel 3 peaches using a peeler or sharp knife.

Slice into ½-inch thick pieces, then roughly chop into evenly diced pieces.

In a skillet over medium heat, melt 1 tablespoon butter.

Add peaches and 1 cup white sugar, then sprinkle in 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 1 teaspoon vanilla extract, and a pinch of salt.

Add 1 shot cognac and let alcohol cook off.

Make a slurry by mixing 2 ½ tablespoon cornstarch with ½ cup water.

Stir slurry into peaches, simmer on medium-low until thickened.

Transfer to a bowl and chill in the fridge or freezer for 15–30 minutes.

Combine 3 ¾ cups Golden Grahams, 2 tablespoon melted butter, ½ cup white cake flour, and ⅓ cup brown sugar in a bowl.

Mix with hands until evenly coated.

Spread on a baking sheet and bake until golden and crispy.

Place plastic wrap over baking sheet after cooling and lightly beat the mixture with a mallet, rolling pan, or anything hard. (Just enough to break it up). Set aside.

Mix 3 cups graham cracker crumbs, ¼ cup sugar, ½ teaspoon cinnamon, pinch salt, and 2 sticks melted butter.

Press mixture firmly into the bottom and sides of a greased cake pan to form an even crust.

Beat 5 blocks cream cheese with 1 ¾ cups sugar, 2 tablespoon flour, and 1 ½ teaspoon vanilla extract until smooth.

Add eggs 2 at a time, mixing fully before adding the next. Add 2 egg yolks.

Mix in ⅓ cup whipping cream and 1 teaspoon lemon zest until fully combined.

Pour mixture into prepared graham cracker crust.

Preheat oven to 325°F (or as per your pan instructions).

Bake cheesecake for 2 hours, then cool completely.

Chill overnight for best consistency.

Top chilled cheesecake with cobbler peaches.

Evenly sprinkle crumble over the top.

Chill for an additional 30 minutes before serving.