• Grease the sides of a 9-inch springform pan with butter, then dust it lightly with flour. Preheat your oven to 350°F and get ready to bake!

Make the Graham Cracker Crust

• In a big bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Pour in the melted butter and stir until everything’s well combined and looks like wet sand.
• Scoop the crust mixture into your prepared pie dish, then press it firmly into the bottom and about halfway up the sides.
• Pop it into the preheated oven and bake for 5 minutes. Once it’s done, take it out and let it cool slightly while you get the filling ready!

Prepare the Peaches

• Start by dividing your 3 pounds of peaches—2 pounds for the filling and 1 pound for the topping.
• Take the 2-pound portion, peel and pit the peaches, then blend them in a high-powered blender until super smooth.
• Now, split that peach puree into two parts: measure out 1½ cups for the filling and 1 cup for the topping. Set both aside.
• Next, grab the remaining 1 pound of peaches, peel, pit, and slice them up—they’ll be used later in the topping. Easy and peachy!

Make the Filling

• While the crust is baking, let’s whip up the filling!
• Using a stand mixer with the paddle attachment (or a handheld mixer and a big bowl), beat the cream cheese and sugar together until it’s smooth, light, and fluffy—no lumps allowed!
• Add the vanilla, sea salt, and sour cream, then mix just until everything’s blended.
• Now, add the eggs one at a time, mixing after each one goes in.
• Pour in 1½ cups of that peach purée you set aside earlier and stir until it’s all combined.
• Finally, gently stir in the flour until it disappears into the mix. Your creamy peachy filling is ready to go!

Prepare a Water Bath

• Grab a large roasting pan that’s big enough to hold your cake pan and place it in the preheated oven.
• Meanwhile, bring about 2 quarts of water to a boil—this will be for the water bath, so your cheesecake bakes up nice and creamy!

Bake & Chill

• Pour that creamy filling right over your slightly cooled crust and smooth out the top with a spatula.
• Now carefully place your cheesecake pan into the large roasting pan that’s already waiting in the oven. Slowly pour the boiling water into the roasting pan—just enough to come halfway up the sides of your cheesecake pan (take your time here so nothing splashes in!).
• Bake for 60 to 65 minutes, until the edges and top look set but still pale—not browned—and the center has just the tiniest wiggle. If you’re unsure, you *can* check with a knife or cake tester in the center—it should come out clean—but keep in mind this might leave a little crack on top (still delicious though!).
• Once it’s done, gently lift the cheesecake out of the water bath, remove the foil from the bottom, and place it on a wire rack to cool to room temp. When it’s cooled down, pop it in the fridge to chill overnight. Trust the process—your dreamy cheesecake is almost there!

Make the Topping

• In a small saucepan, whisk together the water, sugar, and cornstarch until smooth. Set it over medium heat and bring it to a gentle boil.
• Stir in 1 cup of peach purée and the sliced peaches, then bring it back to a boil, stirring constantly until the mixture thickens slightly—it should lightly coat the back of a spatula.
• Take it off the heat and stir in the vanilla.
• Pour the peach topping into a glass container with a lid. Let it cool at room temperature uncovered (it’ll thicken up more as it cools), then pop it in the refrigerator to chill overnight alongside your cheesecake.

Make the Whipped Cream

• After your cheesecake has chilled and is nice and cool, whip up some fluffy whipped cream to spread on top. Don’t forget to save a little extra to serve alongside each slice—because who doesn’t love a bit more creaminess?
• When you’re ready to enjoy, serve each slice of peach cheesecake with a generous scoop of that delicious peach filling and a big dollop of whipped cream on top. It’s the perfect way to treat yourself!