In a mixing bowl, combine heat-treated all-purpose flour, light brown sugar, cinnamon, and salt. Cut in cold, cubed unsalted butter until the mixture resembles coarse crumbs.

Peel, pit, and slice your fresh peaches. Combine peaches with melted butter, brown sugar, and a sprinkle of cinnamon.

Mix ground graham crackers, granulated sugar, cinnamon, salt, and melted butter until fully combined. Press the mixture into a 9-inch springform pan.

In a large mixing bowl, beat cream cheese and granulated sugar until smooth. Gradually add cornstarch and eggs, then blend in vanilla paste and sour cream.

Pour half of the cheesecake batter into the crust. Layer with peaches and pour the remaining batter over the top.

Preheat the oven to 325°F (163°C). Bake for about 1 hour and 15 minutes, until the edges are set and the center remains slightly jiggly.

Turn off the oven and crack the door, allowing the cheesecake to cool for about 30 minutes. Then chill in the refrigerator overnight.

Carefully remove the sides of the springform pan. Slice and serve chilled, optionally with whipped cream or ice cream.