1. Preheat the oven to 325°F (163°C). Grease a springform pan and wrap the bottom with foil if using a water bath.

2. In a medium bowl, mix graham cracker crumbs with ¼ cup sugar and melted butter until the mixture resembles wet sand.

3. Press the crust mixture into the bottom of the pan and bake for 10 minutes. Set aside to cool.

4. In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and beat until fully incorporated.

5. Mix in sour cream and vanilla extract until smooth.

6. Add eggs one at a time, mixing gently after each to avoid overmixing.

7. Pour the filling over the cooled crust and smooth the top.

8. Place the pan in a water bath and bake for 50–60 minutes, or until the center is set but still slightly jiggly.

9. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.

10. Transfer to the fridge and chill for at least 4 hours or overnight.

11. For the topping, sauté sliced peaches with 2 tablespoons brown sugar and 1 tablespoon butter over medium heat until softened. Let cool.

12. Once the cheesecake is fully chilled, top with the peach mixture and drizzle with caramel sauce.

13. Garnish with whipped cream and mint leaves if desired. Slice and serve chilled.