Preheat oven to 350°F (175°C) and line a 9×13 inch pan with parchment paper.
Combine 2 cups flour, 1 cup sugar, and 1 cup butter until it forms coarse crumbs.
Press two-thirds of the crumb mixture into the prepared pan and bake for 12 minutes.
In a separate bowl, whisk together the softened cream cheese and remaining sugar until smooth.
Add the eggs to the cream cheese mixture one at a time, beating until combined.
Spread the cheesecake mixture evenly over the pre-baked base.
Top with diced peaches and sprinkle the reserved crumb mixture and cinnamon over the fruit.
Bake for 35 minutes until the center is set.
Cool completely at room temperature then refrigerate for at least 6 hours before slicing.