Instructions:

1. Prepare the Crust:

• Begin by making the crust. In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using).
• Add the melted butter and mix until the crumbs are fully coated and the mixture sticks together when pressed.
• Press the crumb mixture evenly into the bottom of a 9-inch springform pan or a 9×9-inch square baking dish. Use the back of a spoon or your fingers to compact the crumbs tightly, creating a firm base.
• Once pressed, place the crust in the refrigerator to set while you prepare the filling.

2. Make the Filling:

• In a separate large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
• Add the powdered sugar and continue to mix until well combined. This will give the filling its sweetness and smooth texture.
• Add the vanilla extract, sweetened condensed milk, and Greek yogurt (or sour cream). Beat again until the mixture is smooth and creamy.
• In a separate bowl, whip the heavy cream until stiff peaks form (about 3-5 minutes with an electric mixer).
• Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. This step ensures a light and airy filling.

3. Prepare the Peach Layer:

• Peel and pit the peaches, then slice them into thin wedges. Place the sliced peaches in a small bowl.
• Toss the peach slices with the lemon juice to prevent browning and add a touch of tartness. If you’d like extra sweetness, drizzle in some honey or maple syrup and mix gently.

4. Assemble the Cake:

• Take the crust from the fridge and spread the creamy filling evenly over the graham cracker base. Use a spatula to smooth it into an even layer.
• Next, arrange the sliced peaches over the filling. You can either spread them evenly across the top or create a decorative pattern. The peaches will not only add a beautiful color contrast but also contribute a fresh, juicy burst of flavor with each bite.

5. Chill and Set:

• Cover the cake with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight. Chilling the cake allows the flavors to meld together and the filling to set properly. The longer it chills, the better the taste and texture will be.