Add peach topping ingredients to sauce pan and heat over medium low heat until soft and thickened, about 6 minutes. Stir to prevent sticking. Set aside and allow to cool.
Crust
In a food processor mix together graham crackers and oats. Pulse until ground and add melted butter, cinnamon and the sugar. Pulse again to mix.
Press graham cracker crumb mixture into bottom of 9x9 inch baking casserole dish (See Note 3) and refrigerate for 20 minutes.
Cheesecake Filing
Whip the heavy cream and set aside. Whip the cream cheese and sugar for a minute until fluffy. Fold in the whipped cream and spread over chilled graham cracker crust. Top with cooled peaches and refrigerate for 60 minutes.
Slice and serve chilled.
Video
Notes
I diced 3 peaches, which yielded about a cup of fruit each.
1 large lemon or 3 tbsp lemon juice total
Nine graham cracker sheets (1 wrapped package) which comes to about 1 cup ground graham cracker crumbs.
The cheesecake bars can be frozen for up to 3 months.