1. Preheat oven to 350F.

2. Make the peach jam. In a medium sized saucepan, add peaches, sugar, cinnamon, lemon juice, and water. Cook over medium heat, stirring frequently, just until the peaches, release its juices and the sugar has dissolved. Remove from the stovetop and allow to cool while you make the crust, cobbler topping and cheesecake.

3. Make the cobbler topping. In a medium size bowl, add flour, sugar and cinnamon. Stir to combine. Add softened butter and use a fork to claw/combine ingredients together until pea sized morsels remain. Place in refrigerator until ready to use.

4. Make the cheesecake crust. In a large bowl, or the bowl of a food processor, add the graham cracker crumbs, cinnamon, butter and sugar. Mix or pulse if using the food processor until all ingredients are well combined.

Pour the mixture into a 9-inch springform pan. Use the bottom of a glass to smooth out the bottom of the crust and press the crust up along the sides of the pan.

Bake in 350F preheated oven for 8 minutes, then remove from the oven and set aside until ready to use.

Reduce oven temperature to 325.

5. Make the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl, using a handheld mixer, add the softened cream cheese and sugar. Beat until well combined.

Add in the heavy cream and vanilla extract and mix just until combined.

Add in the eggs one at a time, mixing just until combined.

6. Pour half the cheesecake batter into the cooled crust. Add the peach layer, the cobbler topping, then the remaining cheesecake batter.

Wrap the bottom and sides of the springform pan with aluminum foil. (if you don’t have aluminum foil, you can place the cheesecake into a 10-inch round cake pan, then place that into a larger 12-inch round cake pan. This will prevent the hot water from seeping through the springform pan). Place the wrapped pan in a 12-inch round cake pan, large roasting pan, or just larger pan in general.

Place the pan on the middle oven rack. Pour hot water into the larger pan until it comes about halfway up the sides of the springform pan.

7. Bake in 325F preheated oven for 55-70 minutes, or until the edges are set and the center wobbles slightly.

8. Remove the cheesecake from the oven and allow the cheesecake to cool for 1 hour at room temperature on a wire cooling rack.

9. Place the cheesecake in the refrigerator and allow to cool for 6 hours, or up to overnight. If you cool overnight, cover the top of the cheesecake with plastic wrap after the cheesecake has sat in the fridge for 2-3 hours. This will help keep the cheesecake from drying out.

10. When ready to serve, remove the cheesecake from the springform pan (if you don’t have a kitchen torch keep in the springform pan) and pour the 1/3 cup sugar evenly over the top of the cheesecake. Use a kitchen torch to caramelize the sugar on top. This may take some time. I typically use my torch on the medium-low setting to avoid burning the sugar. Don’t hover over a spot too long, and use a circular motion to try to evenly caramelize the surface.

While I recommend using a kitchen torch, if you do not have a kitchen torch, you can use your oven broiler. Keep the cheesecake in the springform pan and wrap the sides with aluminum foil. Place the cheesecake in a 12-inch circular pan, roasting pan, or larger pan in general. Add ice water to the bottom of the pan. This will help keep the cheesecake filling cool. Evenly pour the sugar over top of the cheesecake. Place under the broiler in your oven for a minute or two to caramelize the top. Keep an eye on it as it can caramelize quickly.

11. Allow the caramelized sugar to harden for a few minutes, then slice and serve.