Prepare the Crust:
Preheat oven to 325°F (163°C).
Mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press mixture into a 9-inch springform pan.
Bake for 8 minutes and let cool.

Make the Cheesecake Filling:
Beat cream cheese and granulated sugar until smooth.
Add eggs one at a time, mixing well after each.
Stir in vanilla extract, sour cream, and salt.
Pour the filling over the prepared crust and smooth the top.

Bake the Cheesecake:
Wrap the springform pan in foil to prevent water from leaking in.
Place the pan in a larger dish and pour hot water around it (creating a water bath).
Bake for 50-55 minutes, or until the center is slightly set.
Leave the cheesecake in the oven with the door slightly cracked for 1 hour.
Chill in the fridge for at least 4 hours or overnight.

Prepare the Peach Cobbler Topping:
In a saucepan, heat peaches, brown sugar, cinnamon, nutmeg, and butter over medium heat.
Stir in cornstarch mixed with 2 tablespoons of water and cook until the mixture thickens.
Remove from heat and stir in vanilla extract. Let the topping cool.

Prepare the Lattice Crust:
Roll out the pie crust on a floured surface. Cut into strips and form a lattice pattern over the cheesecake.
Brush the lattice with melted butter and sprinkle with the cinnamon-sugar mixture.

Assemble & Serve:
Carefully spoon the peach cobbler topping onto the cooled cheesecake.
Serve chilled and enjoy!