In a large bowl, mix the cream cheese until it's nice and fluffy.
Add the eggs, 1 1/2 cup sugar, and 1 tsp vanilla then mix.
Next pour in 1/2 cup heavy cream, and sprinkle in 1/4 cup cornstarch.
Mix until everything is well combined then set to the side.
Add the Golden Grahams, 2 tbsp butter, and 1 tbsp ice water in the food processor and pulse until they're small crumbs.
Place parchment paper at the bottom of your springform pan, then add in 3/4 of the Golden Grahams mixture.
Press down with your fingertips.
Bake for 5-10 minutes on 350 F.
Remove from the oven, and let cool.
Surround the springform pan with foil, then place into a roaster or large pot.
Pour the cheesecake filling into the springform pan, and smooth out.
Pour about 1 inch of hot water into the roaster, surrounding the cheesecake.
Bake in the oven on 350 F, for 30-35 minutes.
Combine the remaining crumbled Golden Grahams with white cake mix, 1 tbsp ice water, and 2 tbsp butter.
Sprinkle the mixture on a parchment paper lined cookie sheet.
Bake for 5-10 minutes, then crumble, and set to the side.
Next add the diced peaches, 1 cup sugar, 1 tbsp butter, 1 tsp cinnamon, 1/4 tsp nutmeg, and water into a saucepan.
Scoop out about a half cup of the water, then sprinkle in 2 1/2 tbsp cornstarch, and mix until lump free.
Bring the peaches and etc to a boil over medium heat.
Pour in the liquid & cornstarch mixture, stir, and turn off the heat. Let cool.
Add a small amount of vegetable oil to your fingertips and oil the inner top part of the cheesecake pan (this will prevent the cobbler filling from sticking to the pan).
Pour the peach topping on top of the cheesecake.
Next sprinkle the crumb topping on top.
Cover and refrigerate for at least 2 hours.
Serve and enjoy.