Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil.

In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter until it resembles wet sand. Press firmly into the bottom and slightly up the sides of the prepared pan.

Bake for 10 minutes. Set on a wire rack to cool completely.

In a saucepan, combine diced peaches, bourbon, brown sugar, and cinnamon. Cook over medium heat for 8-10 minutes until tender and the liquid has thickened. Set aside to cool.

In a small bowl, whisk flour, brown sugar, and cinnamon. Cut in cold, cubed butter until coarse crumbs form. Refrigerate until needed.

Reduce oven to 325°F (165°C). In a stand mixer, beat room temperature cream cheese until completely smooth. Gradually add sugar and beat until smooth. Mix in sour cream and vanilla on low. Add eggs one at a time, mixing on low just until combined.

Pour half the batter over the crust. Spoon two-thirds of the cooled peaches over the batter. Top with remaining batter. Sprinkle with chilled streusel topping.

Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake for 60-70 minutes, until the edges are set and the center has a slight wobble.

Turn off the oven and leave the door cracked open for 1 hour. Remove from the water bath and cool completely on a wire rack.

Cover and refrigerate for at least 6 hours or overnight. Top with remaining peaches before serving.