Preheat your oven to 350°F (177°C) and lightly grease a 9-inch springform pan.

For the crust, pulse the graham crackers into fine crumbs using a food processor. Combine these crumbs with salt, melted butter, and sugar in a mixing bowl. Press this mixture firmly into the bottom of the prepared springform pan and bake for 10 minutes. Allow it to cool completely.

Place sliced peaches in a saucepan and add sugar and cinnamon. Cook over medium heat, stirring occasionally, until the peaches soften, about 5-7 minutes. Remove from heat and let cool.

Mix together flour, brown sugar, sugar, cinnamon, and melted butter in a bowl. Spread this mixture on a baking sheet and bake in the oven for 7-10 minutes until lightly golden. Allow to cool and set aside.

In a stand mixer, beat together cream cheese and sugar until smooth and creamy. Gradually add salt, vanilla extract, lemon juice (if using), and then the eggs, one at a time, fully incorporating each before the next. Mix in sour cream and heavy cream until well combined and smooth.

Reduce oven temperature to 325°F (160°C). Wrap the outside of the springform pan with foil to prevent water from seeping in, prepare a water bath by placing a larger pan filled with water in the oven.

Layer half of the cheesecake filling in the bottom of the springform pan, followed by the cooked peaches and half of the streusel topping. Pour the remaining cheesecake filling on top and smooth it out.

Carefully add hot water to the larger pan surrounding the cheesecake. Bake for about 1.5 hours, or until the edges are set. Turn off the oven and crack the door open to cool for about an hour, then chill in the refrigerator for at least 4 hours, or until fully set.

To prepare whipped cream, beat the cold heavy cream with powdered sugar, vanilla extract, and cinnamon until stiff peaks form.

Remove the cheesecake from the springform pan and top with reserved peaches and remaining streusel. Add generous dollops of whipped cream before slicing.