For the Peaches
Add peaches along with butter to a medium-sized pot over medium heat and allow everything to melt together.
Once butter completely melts, stir in sugars, cinnamon, salt, Hennessey, lemon juice and vanilla and allow peaches to come to a boil.
Once boiling, lower heat to medium-low or low. Whisk cornstarch into a small bowl of peach syrup until completely combined, creating a slurry, then stir into the pot of peaches.
Cook an additional 10-15 minutes or until syrup thickens and coats the back of a spoon and peaches are tender, then remove from heat and allow to cool completely. Place in the fridge to speed up the process.
For the Crust
Preheat oven to 350 degrees. Liberally spray a 9” or 10” tall springform pan with nonstick baking spray making sure to really get the sides well. Next, line the bottom of the springform pan with parchment paper. Make sure it is completely secure as well.
Whisk together crumbs, graham cracker crumbs sugar, and melted Butter. Press mixture into the bottom of the springform pan and bake for 10 minutes, then let cool.
For the Cheesecake
In the bowl of your stand mixer, beat together cream cheese and sugar until completely smooth. Next, add milk, then add eggs one at a time, mixing until incorporated.
Next, add sour cream, vanilla, and flour and mix until smooth.
Pour ⅓ of the cheesecake filling into baked crust.
Then layer half or up to ⅔ of the peaches and sauce over the top of the cheesecake.
Pour remaining cheesecake filling over top and use a spatula to spread evenly.
Bake cheesecake for 1 hour and 5 minutes at 350 degrees (the oven should already be preheated), then turn off the oven and allow to cool in the oven for 4 hours.
Remove cheesecake from the oven and allow it to come to room temperature for an additional 30 minutes.
To remove the sides of your springform pan, make sure the cheesecake is completely cooled, then take a warm knife to carefully go around the sides of the cheesecake separating it before releasing completely.
Next, spoon the remaining peaches on the cheesecake. Store in the refrigerator overnight before serving.