Combine graham cracker crumbs with melted butter in a medium bowl. Press into the bottom of a 9-inch springform pan and pre-bake at 350°F for 10 minutes, then cool.

In a large bowl, beat softened cream cheese with sugar and sour cream until creamy. Add eggs one at a time, mixing just until incorporated to avoid overmixing.

Gently fold in fresh peach pieces using a spatula until evenly distributed.

Pour peach filling over cooled crust in the springform pan. Smooth the top with a spatula.

Bake at 325°F for 45-50 minutes until edges are set and center is slightly jiggly.

Turn off the oven and crack the door open. Let the cheesecake cool for about 1 hour, then refrigerate for at least 4 hours or overnight.