In a medium bowl, mix the graham cracker crumbs, melted butter, and brown sugar until you have a texture that resembles damp sand. Press this mixture firmly into the bottom of a lined 9x9 inch pan. Refrigerate for 30 minutes to set.

In a large bowl, beat the softened cream cheese until smooth and creamy (about 2-3 minutes). Gradually mix in powdered sugar and vanilla extract until fully combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth, being careful not to deflate the whipped cream.

In a saucepan over medium heat, combine the sliced peaches, peach preserves, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until glossy and slightly thickened. Allow to cool before using.

Once the peach mixture is cool, spoon it over the chilled cheesecake layer and spread evenly with a spatula.

In another bowl, mix the flour, brown sugar, and cinnamon, then cut in the cold butter until the mixture resembles coarse crumbs.

You can either toast the crumble in a skillet over medium heat for 5-7 minutes until golden brown or bake it in a preheated oven at 350°F for about 10 minutes or until golden brown. Allow the crumble to cool.

Once cool, sprinkle the crumble evenly over the peach layer. Cover the pan with plastic wrap and refrigerate for at least 4 to 6 hours (if not overnight) to let it set.

Carefully lift the bars from the pan using the parchment paper edges, cut into squares, and serve chilled.