Start by crushing 1 ½ cups of graham crackers into fine crumbs and mix with ¼ cup granulated sugar and ½ cup melted salted butter. Press into a 9-inch springform pan and freeze to set.

In a blender, puree 2 cans of well-drained peach slices, measuring out 1 cup for the filling. In a bowl, mix 8 ounces cream cheese with ½ cup sugar until smooth, then add 1 cup peach puree, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract.

Fold in 2 cups thawed whipped topping gently into the cream cheese mixture and pour into the crust.

Cover and refrigerate the cheesecake for 4-6 hours or overnight to set properly.

For topping, simmer remaining peach puree with 2 tablespoons sugar for 5 minutes. Mix 1 tablespoon cornstarch with 2 tablespoons lemon juice then add to simmering mixture until thickened.

Remove cheesecake from the pan, spoon topping over it, garnish with whipped cream or peach slices, and serve chilled.