1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. 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.
5. Reduce oven temperature to 300°F (148°C).
6. To make the streusel, combine flour, brown sugar and cinnamon in a medium sized bowl. Add melted butter and mix together until crumbly. Set half of the streusel aside and spread the remaining streusel out on a parchment-lined cookie sheet in an even layer.
7. Bake the streusel for 5-10 minutes, then remove from oven to cool. Once cooled, use your fingers to break the streusel back into pieces.
8. 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.
9. Add sour cream and mix on low speed until well combined.
10. Add bourbon and mix on low speed until well combined.
11. 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.
12. In another medium sized bowl, combine sliced peaches, cinnamon and brown sugar and toss to coat. Set aside.
13. Add about 1/4 of the cheesecake filling to the crust to make a thin layer.
14. Set aside about 1 cup (140g) of peaches, then lay the peaches over the batter in an even layer. Crumble the unbaked streusel over the peaches.
15. Pour remaining cheesecake batter evenly over the peaches.
16. 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.
17. 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.
18. 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 baked streusel. Leave about an inch around the edge of the cheesecake without any peaches or streusel for adding the whipped cream later.
19. Place the cheesecake back in the oven with oven door closed and leave for another 15 minutes.
20. Crack oven door and leave for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
21. 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.
22. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
23. 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.
24. Pipe a shell border around the edge of the cheesecake. I used Ateco tip 844.
25. Sprinkle remaining baked 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.