Food By Maria

Roast the peaches for the filling only 
0 Preheat the oven to 400F and line a baking sheet with parchment paper. Core and cut 4 peaches into ¼ inch slices. Add to a bowl with ¾ tsp cinnamon, 2 tbsp sugar and ¼ tsp nutmeg and stir to combine. Once the oven is preheated, add the peaches and all their juice to the pan and roast for 8-15 minutes until peaches are just tender and juicy - be careful not to overbake or they can become mushy. Once done, set aside to cool.
Make and roast the streusel topping
3 Turn the oven down to 325F. To a bowl combine all of the brown sugar, all purpose flour, cinnamon and salt. Add the melted butter to the bowl and use two forks or your fingers to mash the butter with the dry ingredients until you get a crumbly mixture. On a parchment lined baking sheet, add the streusel and bake for 8 minutes. Remove and set aside to cool.
Make the crust
5 Turn the oven to 350F. Coat a 9 inch springform pan with nonstick spray.
6 To a medium bowl add the graham cracker crumbs, sugar and cinnamon and stir together to combine.
7 Add the crust ingredients to the prepared springform pan. Use the bottom of a glass to press the crust into the bottom of the pan in an even layer.
8 Bake for 10 minutes and then let cool while you make the cheesecake filling.
Make the cheesecake filling: make sure your cold filling ingredients are at room temperature or the filling won’t blend as well.
11 In a large mixing bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, cream the cream cheese and sugar on medium-high speed until creamy, about 1 minute. 
12 Add the eggs, one at a time, mixing at medium-low speed after each addition until just combined. Finally, add the Greek yogurt and vanilla extract, mix again until just combined.
Assemble and bake the cheesecake
14 Pour half of the cheesecake batter into the baked and cooled crust. Next, layer the roasted peaches on the batter followed by sprinkling over half of the streusel mixture. Finally, pour the remaining cheesecake batter into the pan and smooth out the top.
15 Make sure you have a rack positioned in the center of the oven and preheat to 350F.
16 Prepare a water bath by bringing water to a boil in a kettle or on the stove top in a pot. Fill a large baking pan / dish with about 1 inch of boiling water and then place on the bottom rack of the oven.
17 Once the oven is preheated, place the cheesecake on the center rack of the oven above the pan filled with water.
18 Bake the cheesecake on the center rack for 1 hour to 1 hour 30 minutes. When the cheesecake is done, it should have a slight jiggle in the center when you shake the pan gently and the cheesecake around the edges should be firm. A toothpick inserted into the edge of the cheesecake should come out clean. Don't fret if the cheesecake is turning golden brown on top, ours was a deep golden brown when finished but if preferred, you can cover it gently with foil once you notice it starting to brown so it doesn't turn as golden on top.
19 Turn off the oven and open the oven door just a crack - leave the cheesecake in the oven to cool for 1 hour. After an hour, remove the cheesecake from the oven and let fully cool at room temperature. Then, cover with foil or plastic wrap and place the cheesecake in the fridge for at least 6 hours or up to 2 days.
Serving the cheesecake
21 Set aside 20 minutes before serving the cheesecake to make the topping. Preheat the oven to 400F. Core and cut 4 peaches into ¼ inch slices. Add to a bowl with ¾ tsp cinnamon, 2 tbsp sugar and ¼ tsp nutmeg and stir to combine. Once the oven is preheated, add the peaches and all their juice to the pan and roast for 8-15 minutes until peaches are just tender and juicy - be careful not to overbake or they can become mushy. Once done, set aside to cool.
23 Once the peaches have cooled, remove the cheesecake from the fridge. Top the cheesecake with the roasted peaches. Slice, serve and enjoy!
24 Keep leftovers in the fridge in an airtight container for 3-4 days.