Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan with non-stick spray.

Combine graham cracker crumbs with melted butter until the mixture resembles wet sand. Press into the bottom of the prepared pan and bake for 10 minutes.

In a large bowl, beat room temperature cream cheese and granulated sugar until smooth and creamy.

Add the eggs one at a time, mixing gently after each addition until combined.

Fold in cinnamon, then pour the mixture over the cooled crust. Bake for 50-60 minutes.

While the cheesecake is baking, slice peaches, melt butter in a skillet, add peaches and sauté with sugar for 5-7 minutes.

Once baked, cool to room temperature. Then refrigerate for at least 4 hours.

Top the cheesecake with sautéed peaches and drizzle with caramel sauce before serving.