Step 1: Prepare the crust

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving some overhang for easy removal.
2. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
3. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.

Step 2: Make the cheesecake filling

1. In a large bowl, beat the cream cheese and sugar together until smooth.
2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Pour the cheesecake filling over the baked crust and spread evenly.

Step 3: Prepare the peach cobbler topping

1. In a saucepan, combine the peaches, brown sugar, cinnamon, and nutmeg. Cook over medium heat until the peaches are soft and juicy, about 5-7 minutes.
2. Add the cornstarch slurry and cook for another 1-2 minutes until the mixture thickens. Remove from heat and let cool slightly.

Step 4: Assemble and bake

1. Spoon the peach topping evenly over the cheesecake layer.
2. Bake for 25-30 minutes, or until the cheesecake layer is set.
3. Allow the bars to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.

Step 5: Slice and serve

1. Use the parchment paper to lift the bars from the pan. Slice into squares or rectangles and serve chilled.