Prepare the Crust:
Preheat oven to 325°F (163°C).
Mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
Bake for 8 minutes and let cool.

Make the Cheesecake Filling:
Beat cream cheese and granulated sugar together until smooth and creamy.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract, sour cream, and salt.
Pour the cheesecake mixture over the prepared crust and smooth the top.

Bake the Cheesecake:
Wrap the springform pan with foil to prevent water from seeping in. Place the pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake for 50-55 minutes, then turn off the oven and let the cheesecake sit in the oven for 1 hour.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight for best results.

Prepare the Peach Cobbler Topping:
In a saucepan, heat sliced peaches, brown sugar, cinnamon, nutmeg, and butter over medium heat.
Stir in cornstarch mixed with 2 tbsp water and cook until the mixture thickens and becomes syrupy.
Remove from heat, stir in vanilla extract, and let it cool.

Assemble the Cheesecake:
Roll out the pie crust and cut into strips for the lattice topping.
Arrange the strips in a criss-cross pattern over the cheesecake filling.
Brush the lattice with melted butter and sprinkle with sugar and cinnamon mix.
Bake in the preheated oven at 350°F (175°C) for 10-12 minutes or until the crust is golden brown.
Let cool before serving.