Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan to avoid leaks.

In a food processor, pulse honey graham crackers, melted salted butter, and brown sugar until you have coarse crumbs. Press into the bottom of the springform pan and bake for 10 minutes.

In a large mixing bowl, beat softened cream cheese with granulated sugar and vanilla extract until smooth. Add eggs one at a time, mixing gently. Stir in sour cream until combined.

In another bowl, combine all-purpose flour, brown sugar, and ground cinnamon. Cut in chilled butter until crumbly.

Pour half of the cheesecake filling into the cooled crust, layer half of the peach filling, and sprinkle a third of the streusel. Add remaining cheesecake filling, top with peach filling and remaining streusel.

Place the cheesecake in a water bath and bake for 75-85 minutes until edges are set and center is slightly wobbly.

Turn off the oven and let the cheesecake cool in the oven for 1 hour before cooling to room temperature for another hour. Refrigerate for at least 6 hours before serving.