Combine graham cracker crumbs and melted butter in a bowl until it resembles wet sand.
Press the mixture firmly into the bottom of a nine-inch springform pan.
Chill the crust for twenty minutes.
Beat softened cream cheese and sugar in a large bowl until smooth.
Whip cold heavy cream in a separate bowl until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Spread half of the filling over the chilled crust.
Layer one-third of the sliced peaches over the filling.
Top with remaining filling and garnish with the remaining peach slices.
Refrigerate the cheesecake for at least six hours until fully set.