1. Preheat oven to 400°F (200°C). Slice 4 peaches into wedges and toss with 2 tablespoons sugar, 1/2 teaspoon cinnamon, and nutmeg. Roast on a lined baking sheet for 7-15 minutes until tender, then cool.

2. Reduce oven temperature to 350°F (175°C). Mix melted butter, graham cracker crumbs, and 2 tablespoons sugar. Press into a springform pan and bake for 10 minutes. Let cool.

3. Combine melted butter, brown sugar, flour, 1/2 teaspoon cinnamon, and salt to make streusel. Bake at 350°F for 8 minutes until golden. Cool.

4. Beat cream cheese until smooth. Add remaining sugar gradually, then mix in eggs one at a time. Add sour cream and vanilla, mixing until smooth.

5. Pour half the cheesecake batter into the crust. Layer with roasted peaches and half the streusel. Add remaining batter and top with remaining streusel.

6. Place springform pan in a roasting pan. Add boiling water to create a water bath. Bake at 350°F for 88-91 minutes until center is slightly jiggly. Cool in oven for 1 hour.

7. Remove from water bath, cover loosely, and refrigerate for at least 6 hours or overnight.

8. Before serving, roast remaining peaches as before and top cheesecake with roasted peaches and extra streusel.