Preheat the oven to 325°F (163°C). Grease a 9×9-inch baking pan or line it with parchment paper.

In a bowl, combine graham cracker crumbs, sugar, and melted butter until evenly coated. Press firmly into the prepared pan.

Bake the crust for 10 minutes, then allow it to cool slightly.

In a small saucepan, combine peaches, brown sugar, cinnamon, and lemon juice.

Mix cornstarch with 2 tablespoons of cold water until smooth, then stir it into the peaches.

Cook over medium heat for 5–7 minutes until thickened. Remove from the heat and cool completely.

In a large mixing bowl, beat cream cheese until smooth.

Add sugar and mix until creamy.

Beat in the eggs one at a time.

Stir in vanilla extract and sour cream until fully combined. Avoid overmixing.

Pour the cheesecake filling over the cooled crust.

Spoon the cooled peach topping evenly over the cheesecake. For a marbled appearance, gently swirl the peaches into the filling with a knife.

Bake the Creamy Peach Cobbler Cheesecake Bars for 35–40 minutes until the edges are set while the center still has a slight jiggle.

Cool for one hour at room temperature.

Refrigerate for at least 3 hours, preferably overnight.

Slice into bars using a clean sharp knife, wiping the blade between cuts for neat slices.