I preheat the oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper. In a mixing bowl, I combine 1½ cups graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted butter until evenly mixed. I press the mixture firmly into the dish and bake for 8 minutes. I let it cool slightly.

In a large bowl, I beat 16 oz softened cream cheese until smooth. I add ½ cup granulated sugar, 2 eggs, and 1 tsp vanilla extract, mixing until creamy and lump-free. I pour this over the cooled crust and spread it evenly.

In a separate bowl, I toss 3 cups sliced peaches with ¼ cup brown sugar, 1 tbsp cornstarch, and 1 tsp cinnamon until well-coated. I spoon the peach mixture evenly over the cheesecake layer.

In a bowl, I mix ½ cup flour, ½ cup brown sugar, and ¼ tsp salt. I cut in ¼ cup cold cubed butter using a fork or pastry cutter until the mixture forms coarse crumbs. I sprinkle this evenly over the peach layer.

I bake for 40–45 minutes until the topping is golden and the cheesecake is set. I let the bars cool completely in the dish, then chill in the fridge for at least 2 hours before slicing into 12 bars.