Prepare the Crust

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a food processor, crush graham crackers into fine crumbs.
3. Mix the crumbs with melted butter and granulated sugar until combined.
4. Press the mixture into the bottom of the prepared pan and bake for 8-10 minutes. Let it cool while preparing the filling.

Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese until smooth and creamy.
2. Add sugar and continue beating until fully incorporated.
3. Mix in sour cream, heavy cream, eggs, vanilla extract, and bourbon, blending until smooth.
4. Pour the cheesecake mixture over the cooled crust.

Prepare the Peach Layer

1. In a separate bowl, toss sliced peaches with brown sugar and lemon juice.
2. Evenly distribute the peaches over the cheesecake filling.

Make the Streusel Topping

1. In a small bowl, combine flour, brown sugar, cinnamon, salt, baking powder, and rolled oats.
2. Cut in cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
3. Sprinkle the streusel evenly over the peaches.

Bake and Cool

1. Bake the cheesecake for 50-60 minutes, or until the center is just set but slightly jiggly.
2. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
3. Refrigerate for at least 4 hours or overnight before serving.