Preheat oven to 375.

Mix together the roasted peaches ingredients and place onto half a sheet pan. Then make the crumb.

Mix together all the crumb ingredients until it resembles wet sand.

Place onto the other half of the sheet pan and bake for 15 minutes.

Remove from oven and allow to cool.

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined.

Wrap the bottom of an 8” springform pan with foil. This helps to ensure that water doesn’t leak into the bottom of your pan while baking.

Press the crumbs into an even layer on the the bottom of the spring form pan, pressing up onto the sides if desired. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.

Reduce the oven temperature to 325°F. Set a kettle of water to boil.

In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute.

Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla and salt; beat on low speed until just combined.

Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary.

Mix in the sour cream. Make sure the batter is uniform but do not over-mix.

Add half of the cheesecake batter to pan, then add half of the peaches and crumb. Top with remaining cheesecake.

Add remaining peaches and crumb to the refrigerator for later.

Place the cheesecake pan in a large roasting pan.

Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.)

The cake will wobble just a bit when the pan is moved, but will not look liquid at all; it will continue to cook as it cools.

Carefully remove the roasting pan from the oven allow the cheesecake to cool in the water bath until the water is just warm.

Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.

Once ready to serve top with remaining peaches and crumb and enjoy!