Preheat oven to 325°F (163°C)
Mix graham cracker crumbs, melted butter, 2 tbsp brown sugar, and 1 pinch cinnamon for the crust
Press mixture firmly into a 9-inch springform pan and bake 10 minutes
Cool slightly while preparing peach filling
Combine peaches, ¼ cup brown sugar, lemon juice, 1 tsp cinnamon, and cornstarch in a saucepan
Cook 5-7 minutes, stirring until thickened, then let cool
Beat cream cheese until smooth, then add 1 cup sugar and mix well
Add eggs one at a time, then fold in vanilla and sour cream
Pour half of the cheesecake batter into the crust
Top with cooled peach filling
Sprinkle remaining batter over peaches
Create crumble by mixing flour, ½ cup brown sugar, cinnamon, and cold butter until crumbly
Top cheesecake layers with crumble
Bake 70 minutes, then cool and refrigerate 6 hours before serving
Drizzle with caramel and serve with whipped cream