Preheat the oven to 325°F (163°C). Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool.

1. In a large mixing bowl, beat softened cream cheese and sugar until smooth. Add vanilla extract, lemon juice, and beat in eggs one at a time. Finally, fold in sour cream. Pour this mixture over the cooled crust and spread evenly.
2. Bake the cheesecake for 50-60 minutes until the edges are set and the center is slightly wobbly. Turn off the oven, crack the door, and let cool for 1 hour. Then, chill the cheesecake in the refrigerator for at least 4 hours or overnight.
3. Prepare the peach topping by tossing sliced peaches with honey or sugar and lemon juice. If using canned peaches, drain them thoroughly.
4. Once the cheesecake is fully chilled, top with the peach slices. Garnish with mint leaves if desired.
5. Serve chilled, slice into wedges, and enjoy!