1. Preheat your oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. This should take about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Pour the cheesecake mixture over the prepared crust, spreading it evenly.
6. In another bowl, combine the diced peaches, brown sugar, cinnamon, flour, rolled oats, and pecans. Mix until the peaches are well coated.
7. Spoon the peach mixture over the cheesecake layer, distributing evenly.
8. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Remember, it will continue to firm up as it cools.
9. Let the cheesecake cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight for best results.
10. Once set, remove the cheesecake from the pan, slice, and serve.

Pro tip: If you’re short on time, you can prepare the crust and cheesecake layers the night before and add the peach topping right before serving.