Preheat the oven to 300’ degrees
Make the streusel and set to the side.
In a medium sized bowl add the flour, oats, brown sugar, and cinnamon.
Mix to combine.
Add the melted butter to the streusel mixture.
Use a fork and mix to combine.
Set to the side.
In a large bowl add the cream cheese, brown sugar, flour and cinnamon.
Mix on low speed until completely combined and smooth.
Add the sour cream to the cream cheese mixture and continue to mix on low until completely combined.
Add the bourbon to the cream cheese mixture and continue to mix on low until completely combined.
Begin to add the eggs 1 at a time to the cream cheese mixture while mixing on low speed. Repeat until all eggs are completely combined.
Add 1 cup of the peach pie mixture into the pie shell.
Make sure to evenly spread the peaches to cover the whole base of the pie, in one single layer.
Pour the cheesecake mixture into the pie shell.
Filling to just below the edge of the crust.
Place the pie inside another large baking pan with edges.
Fill the baking pan with water up to 1⁄2 of the pie tin.
Bake for 1 hour 30 minutes.
At 1 hour remove the cheesecake from the oven and add 1⁄2 cup of peach pie mix on top of the cheesecake.
Add 1 cup of streusel on top of the cheesecake, sprinkling it evenly all over the pie.
Return the cheesecake to the oven and continue to bake.
Once time ends on baking, turn off the heat to the oven and allow the cheesecake to cool for 30 minutes.
Remove from the oven and set to the side until it reaches room temperature.
Refrigerate the cheesecake for 4-5 hours or until ready to serve.