Combine cinnamon crumbs and butter in a bowl until moistened

Add crumb mixture to prepared springform pan and press into bottom and up sides of pan. Refigerate to set while making filling

In a large bowl beat cream cheese until smooth, add sugar slowly while beating, then add eggs one at a time beating each egg in

Add sour cream, vanilla and salt and beat just until blended

Fold in chopped peaches

Remove the cold crust from the refigerator. Wrap crust pan in a double thickness of aluminum foil

Pour peach filling into crust and smooth top. Place cheesecake in a large baking pan. Carefully add boiling water in baking pan so that it comes just about halfway up the side of the cheesecake pan

Place in the preheated 325 oven and bake until cheesecake is just set with the center slightly jiggly about 70 to 90 minutes. Remove from water bath pan and cool 1 hour with foil still wrapped around pan on a rack . Remove foil and continue to cool completely before refigerating, about 2 hours longer. When cooled cover and Refigerate at least 8 hours or overnight

After chilling run a thin knife around edges of pan and realease sides of springform pan

Garnish with whipped cream, fresh peach slice, fresh strawberrys and chocolate shavings