Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs with melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for about 10 minutes until golden brown and let cool completely.

In a large mixing bowl, beat softened cream cheese, sugar, and sour cream until smooth, about 2-3 minutes. Add eggs one at a time, mixing gently.

Fold in fresh peach slices gently, keeping them mostly whole.

Pour the peach filling onto the cooled crust and smooth the top with a spatula.

Reduce oven temperature to 325°F (163°C) and bake for 45-50 minutes, until edges are set but the center is slightly jiggly.

Turn off the oven and leave the door ajar for about 1 hour to cool. Transfer to the refrigerator and chill for at least 4 hours or overnight.