Step 1: Prep the crust
Preheat oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: Make the cheesecake filling
In a large bowl, beat the cream cheese until smooth. Add sugar and mix until creamy. Add eggs one at a time, mixing just until combined. Stir in vanilla and sour cream. Gently fold in the chopped peaches. Pour the filling over the cooled crust.

Step 3: Bake low and slow
Bake for 55–65 minutes, or until the center is just set (it should still jiggle slightly). Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then transfer to the fridge for at least 4 hours or overnight.

Step 4: Add that juicy berry topping
In a small saucepan, combine berries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until the berries break down slightly and it becomes saucy. Cool before spooning over the chilled cheesecake. Garnish with extra peaches if you like.