Preheat your oven to 325°F (165°C). Line a 9-inch springform pan with aluminum foil to prevent water seepage during baking.

In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon until well mixed. Press this mixture firmly into the bottom and slightly up the sides of the prepared springform pan.

Place the springform pan in the preheated oven and bake the crust for about 10 minutes, or until it turns a light golden brown. Allow it to cool for a few minutes.

In a large mixing bowl, blend the cream cheese, sour cream, sugar, vanilla extract, and lemon juice until completely smooth. Pour this filling into the cooled crust, spreading it evenly.

Place the filled springform pan into a larger roasting pan. Add hot water to the outer pan, filling it halfway up the sides of the springform. Bake in the oven for 1 hour and 10 minutes.

After baking, turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour to cool gradually.

Remove the cheesecake from the oven and the water bath. Let it cool completely at room temperature before refrigerating it for at least 4 hours or overnight.

In a saucepan, combine sliced peaches, sugar, lemon juice, cornstarch, and cinnamon. Simmer this mixture over medium heat for about 5-7 minutes. Allow the topping to cool before spreading it evenly over the chilled cheesecake.