Preheat your oven to 325°F (163°C).

Combine graham cracker crumbs, melted unsalted butter, and brown sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool completely.

Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then incorporate sour cream, vanilla extract, flour, and cinnamon until light and fluffy.

Pour cheesecake batter over cooled crust. Wrap the pan in aluminum foil and place it in a larger baking dish of hot water. Bake for 60-70 minutes until edges are firm.

Turn off the oven and leave the cheesecake inside for 1 hour with the door ajar, then chill in the refrigerator for at least 4 hours.

In a saucepan over medium heat, combine peaches, brown sugar, cinnamon, nutmeg, lemon juice, and butter. Cook for about 5 minutes until syrupy and thickened. Cool slightly.

Beat together cream cheese, powdered sugar, cinnamon, vanilla extract, and milk for the glaze. Adjust milk for desired consistency.

Spread the peach topping over the chilled cheesecake and drizzle with cream cheese glaze. Slice and serve cold.