• Preheat the oven to 350 °F. Line the bottom of a 9" cake pan or springform pan with a parchment paper round. If you're using a spring form pan wrap the outside of the pan with a piece of aluminum foil to cover the bottom and sides.

To make the Crust

• Combine 6 oz graham cracker crumbs, 2 oz granulated sugar and ½ teaspoon ground cinnamon in a small bowl. Pour 3 oz butter (melted) over the crumbs and toss to combine. Dump the crumbs into the cake pan and press to an even layer. Bake the crust for 10 minutes until fragrant and lightly browned. Reduce the oven temperature to 325 °F.

Make the cheesecake batter

• Pulse 8 oz very ripe peaches with 1 teaspoon lemon juice in a food processor until chunky puree. You can also chop the peaches by hand to make a chunky puree. Set the puree aside.
• Combine the softened 16 oz cream cheese and 6 oz granulated sugar in a mixing bowl. Mix on medium speed to combine the ingredients, scraping the bowl and beaters often to avoid lumps.
• Once the mix is smooth, add 8 oz sour cream, the peach puree and ½ teaspoon vanilla extract. Scrape the bowl. Whisk together 3 large eggs and add them in two stages, scraping well after each addition. Mix just until the eggs are combined, do not over mix.
• Pour the batter into the cake pan. Set the pan into a sheet pan or roasting pan. Set the pan into the middle rack of the oven and pour water to come at least ½ way up the side of the cake pan.
• Bake until the cake softly jiggles as a mass when the pan is shaken, about 45-50 minutes.
• Remove from the oven and cool for 10 minutes. Run a thin sharp knife that has been moistened with warm water around the sides of the cake to release it from the pan (this will prevent the cake from cracking while it cools). Refrigerate several hours or overnight.

Assembly

• Remove the cold cheesecake from the refrigerator. If you used a spring form pan run a knife around the edges of the cake and release the pan.
• If you used a regular cake pan, set the cold cake pan into a bowl of very hot water for 20-30 seconds to release the sides. Run a warm knife around the sides of the cake. Place a plate or cardboard cake circle covered with plastic wrap on top of the cake pan. Immediately flip the cake over and remove the pan and the parchment circle. Flip the cake over onto a serving plate.
• Pipe a border of cream cheese frosting around the edge of the cake. Return the cake to the refrigerator to chill while you make the peach mirror glaze.
• Sprinkle 1 teaspoon unflavored gelatin powder over 2 oz water in a microwave safe bowl. Set aside to bloom.
• Puree 6 oz very ripe peach with 2 oz granulated sugar 1 teaspoon lemon juice and ⅛ teaspoon table salt in a food processor or blender. You should end up with ½ cup of puree. Add water to bring it up to ½ cup if needed. If the puree is cold, warm in the microwave briefly to bring it up to room temperature.
• Heat the gelatin in the microwave until it is melted, about 20 seconds. Whisk a few tablespoons of the peach puree into the gelatin then add the gelatin mixture to the puree and whisk until smooth.
• Remove the cheesecake from the refrigerator and pour the peach glaze over the cake to fill within the frosting border. Chill until the glaze is set.