Preheat your oven. Slice four medium peaches into wedges and toss them in a bowl with granulated sugar and ground cinnamon. Spread them out on a baking sheet lined with parchment paper. Bake until they soften slightly but retain their shape.

In another bowl, mix together flour, brown sugar, and cinnamon. Pour in melted butter and stir until crumbly. Set aside while you prepare the crust.

In a mixing bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter until well mixed. Press this mixture evenly into the bottom of your springform pan.

In a large mixing bowl, beat together softened cream cheese and granulated sugar until smooth. Add salt, flour, sour cream, vanilla extract, and eggs one at a time while mixing thoroughly after each addition.

Pour half of the cheesecake filling over the prepared crust followed by half of the roasted peaches. Repeat this process layering with remaining filling and peaches on top. Finally, sprinkle streusel topping generously over everything.

Bake in your preheated oven until set but still slightly jiggly in the center. Allow it to cool gradually before refrigerating overnight or at least eight hours.