Start by crushing the graham crackers into fine crumbs, either using a food processor or by placing them in a zip-top bag and rolling with a rolling pin. Mix the crumbs with melted butter until well combined. Press this mixture firmly into the bottom of a springform pan to form an even layer. Chill the crust in the refrigerator for about 30 minutes while preparing the filling.

In a large mixing bowl, beat the cream cheese with a hand mixer on medium speed for about 2-3 minutes until smooth and creamy. Gradually add the sour cream and powdered sugar, continuing to mix until fully blended and silky. Make sure there are no lumps.

In a separate chilled bowl, whip the heavy cream using an electric mixer on high speed for 3-5 minutes until soft peaks form. Be careful not to overmix. Gently fold the whipped cream into the cream cheese mixture.

Dicing the ripe freestone peaches carefully, add them to the creamy filling along with the honey. Gently fold the peaches in with a spatula, ensuring they are evenly distributed.

Take the chilled crust from the refrigerator and pour the peach cheesecake filling over it, smoothing the top with a spatula. Cover the springform pan with plastic wrap and refrigerate for at least 6 hours.

After chilling, carefully release the springform pan. Slice the cheesecake into portions and garnish with extra peach slices if desired. Serve chilled.