1. Preheat oven to 325°F (160°C). Line a 9×9-inch baking dish with parchment paper, leaving a slight overhang.

2. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the prepared pan to form an even crust.

3. Bake the crust for 10 minutes, then set aside to cool slightly.

4. Using a hand mixer or stand mixer, beat the softened cream cheese until smooth. Add granulated sugar and vanilla extract, then beat until combined.

5. Mix in the eggs one at a time until fully incorporated. Pour the cheesecake mixture over the baked crust and smooth with a spatula.

6. In a bowl, toss diced peaches with brown sugar, cinnamon, and cornstarch. Spoon the peach mixture evenly over the cheesecake layer.

7. In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the cold cubed butter with a fork or pastry cutter until the mixture resembles coarse crumbs.

8. Sprinkle the crumble topping evenly over the peach layer.

9. Bake for 45–50 minutes, or until the center is just set and the crumble is golden.

10. Cool completely at room temperature, then chill in the refrigerator for at least 3 hours.

11. Lift the bars out using the parchment overhang, slice into 12 squares, and serve chilled or slightly warmed.