Preheat oven to 325
Melt butter in a microwave safe bowl.
In a medium bowl mix the sugar, graham cracker crumbs and cinnamon.
Pour melted butter in the dry mixture and mix well.
Spread evenly to the bottom of a 9 inch spring form pan and around the edges. I flip the bottom of my pan so that it be easier to remove and set aside. (See pictures)
In a large mixing bowl mix the cream cheese and sugar until creamy.
Add sour cream and vanilla.
Add eggs one at a time. Make sure its mixed in well.
Pour into the 9 inch spring form pan. (See pictures)
Bake in preheated oven for 45 to 50 minutes or until center is almost set
Run a small knife around the rim of the cake to loosen; cool before removing the rim.
On medium heat, In a saucepan combine peaches, water and sugar. Bring to a low boil and then turn on low. Cook until your desired texture. Add extra water as needed. Pour a great portion of hot liquid in to a bowl (no fruit). Put about a tbsp. Of cornstarch and blend well. Pour over fruit and continue to cook until you have a thick consistency. Let it cool then pour on top of cheese cake a refrigerate.
Short cuts if no fresh fruit. Use canned fruit with juice, add less water and sugar, then complete the rest of the topping directions.