For the Bourbon Roasted Peaches:
* 8 ripe but firm peaches (about 3 pounds)
* 6 tablespoons (3 ounces) unsalted butter, melted
* 2/3 cup Bourbon
* 1/4 teaspoon salt
* 1/4 cup packed dark brown sugar
* 2 1/4 cups (302g) graham cracker crumbs
* 1/2 cup (112g) salted butter, melted
* 3 tbsp (39g) sugar
* 24 ounces (678g) cream cheese, room temperature
* 1 cup (225g) light brown sugar, packed
* 3 tbsp (24g) all purpose flour
* 1/2 tsp ground cinnamon
* 3/4 cup (173g) sour cream, room temperature
* 5 tbsp (75ml) bourbon
* 4 large eggs, room temperature
* 2/3 cup (87g) all purpose flour
* 2/3 cup (150g) light brown sugar, packed
* 1 tsp ground cinnamon
* 5 tbsp (70g) salted butter, melted
* 1/2 cup (120ml) heavy whipping cream, cold
* 1/4 cup (29g) powdered sugar
* 1/4 tsp ground cinnamon
* 1/2 tsp vanilla extract
For the Bourbon Roasted Peaches: Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 450°F. Line 2 rimmed baking sheets with foil.
Slice 4 peaches into 3/4-inch thick slices. Arrange in single layer on 1 prepared baking sheet. Cut remaining 4 peaches into 1/4-inch pieces. Arrange in single layer on second prepared baking sheet.
Whisk together melted butter, bourbon, and salt in medium bowl. Drizzle half of bourbon mixture on sliced peaches and remaining half on diced peaches. Sprinkle 2 tablespoons sugar on sliced peaches and remaining 2 tablespoons on diced peaches. Toss peaches to coat an rearrange in single layer. Roast until peaches are tender and liquid is syrupy, about 15 minutes, alternating baking sheets’ positions halfway through. Transfer to cooling rack and cool completely, about 20 minutes.
Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
Bake the crust for 10 minutes, then set aside to cool.
Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see water bath tutorial). Set prepared pan aside.
Reduce oven temperature to 300°F (148°C).
In a large bowl, blend the cream cheese, brown sugar, flour and cinnamon on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
Add sour cream and mix on low speed until well combined.
Add bourbon and mix on low speed until well combined.
Add eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside.
To make the streusel, combine flour, brown sugar and cinnamon in a medium sized bowl. Add melted butter and mix together until crumbly. Set aside.
Set aside about 1 cup (140g) of peaches, then lay the peaches over the batter in an even layer. Crumble about 1/2 of the streusel over the peaches, then set aside the rest.
Pour remaining cheesecake batter evenly over the peaches.
Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour and 30 minutes.
Turn off the oven and leave the cheesecake in oven with the door closed for 15 minutes. Do not open door or you’ll release the heat.
Remove the cheesecake from the oven (make sure to close the oven door immediately to keep the heat in) and top the cheesecake with the remaining peaches and about 2/3 of the remaining streusel. Leave about an inch around the edge of the cheesecake without any peaches or streusel for adding the whipped cream later.
Place the cheesecake back in the oven with oven door closed and leave for another 15 minutes.
Crack oven door and leave for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
Remove the cheesecake from the oven and let sit on the counter for 15 minutes. Remove pan from water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours.
When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
To make the whipped cream, add the heavy cream to a mixer bowl fitted with the whisk attachment and whip on high speed until it begins to thicken. Add the powdered sugar, vanilla extract and cinnamon and continue whipping on high speed until stiff peaks form.
Pipe a shell border around the edge of the cheesecake. I used Ateco tip 844.
Sprinkle remaining streusel over the cheesecake. Refrigerate cheesecake until ready to serve. Cheesecake is best for 2-3 days, but should be ok for 4-5 days.