Toss fresh peaches in butter, brown sugar, and cinnamon and roast at 425F for 15 minutes, until caramelized & juicy.
Then press a cinnamon graham cracker crust into a springform pan and bake for 10 minutes.
Pour half of the cheesecake batter into the cooled crust and top with roasted peaches and crumble. Then top with the rest of the batter.
After the cheesecake chills overnight, top with a pile of roasted peaches and more crumble.
Now cut yourself a slice and enjoy! You can find the full recipe over on my website at: