Preheat the oven to 375°F (190°C). Toss together sliced peaches, sugar, and lemon juice in a bowl. Spread on a baking sheet and roast for 15–20 minutes.

Prepare the streusel topping by combining oats, flour, brown sugar, and butter. Mix until crumbly and spread on a baking sheet. Bake for 10–12 minutes.

In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press into a springform pan and bake at 375°F for 8–10 minutes.

Beat cream cheese and sugar until smooth. Add vanilla and eggs, mixing until incorporated. Pour over cooled crust.

Layer half of the cheesecake batter, then half of the roasted peaches and streusel. Pour remaining batter on top and bake at 350°F for 50–60 minutes.

Cool for 1 hour in the oven. Refrigerate for at least 4 hours. Before serving, roast remaining peaches and layer on top.