Preheat your oven to 350°F (175°C).

In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

In a large mixing bowl, beat the softened cream cheese until smooth.

Add sugar and vanilla extract, mixing until fully incorporated.

Add eggs one at a time, mixing after each addition until the batter is creamy.

Gently fold in the chopped or pureed peaches and cinnamon if desired.

Pour the cheesecake filling over the cooled crust, smoothing out the top.

In a separate bowl, prepare the topping by combining flour, brown sugar, oatmeal, and cinnamon.

Cut in the softened butter until the mixture resembles coarse crumbs. Sprinkle this topping evenly over the cheesecake.

Bake for 50-60 minutes or until the center is set but still slightly jiggly.

Remove from the oven and let cool in the pan for 15 minutes before releasing the springform. Refrigerate for at least 4 hours or overnight for best results.

Slice the cheesecake and serve chilled. Enjoy every bite of this scrumptious dessert!