Roast the peaches

1. Position racks in the upper-middle and lower-middle of the oven and preheat to 450°F. Line two rimmed baking sheets with foil.

2. Slice four peaches into ¾-inch-thick wedges and arrange them in a single layer on one prepared sheet. Dice the remaining four peaches into roughly ¼-inch pieces and spread them in one layer on the other sheet.

3. Whisk together the melted butter, bourbon, and salt. Drizzle half of that mixture over the sliced peaches and the rest over the diced peaches. Sprinkle 2 Tbsp of the brown sugar over the sliced peaches and the remaining 2 Tbsp over the diced peaches; toss each pan gently to coat and spread them out again in a single layer.

4. Roast the peaches until they soften and release a syrupy liquid, about 15 minutes, switching sheet positions halfway through baking for even caramelization. Remove from oven and transfer the fruit to a cooling rack; cool completely (about 20 minutes).

Make the crust
5. Reduce oven temperature to 350°F and move a rack to the middle position. Wrap the outside of a springform pan in foil if you’ll later use a water bath.
6. In a bowl combine graham crumbs, chopped pecans, melted butter, brown sugar, and salt; stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the springform pan and slightly up the sides (about ¼–½ inch, or to your preference).
7. Bake the crust until golden, 10–12 minutes. Transfer the pan to a rack to cool completely (15–20 minutes).

Prepare the filling
8. Lower the oven temperature to 275°F. In a clean, dry mixing bowl (or stand mixer bowl) whip the egg whites with the vanilla bean seeds on medium speed until soft peaks form, about 2 minutes. Gradually add the granulated sugar and continue beating until the whites hold stiff peaks, another 1–2 minutes. Transfer the whites to a separate bowl and wipe the mixer bowl clean.
9. In the wiped bowl, beat the cream cheese, egg yolks, and flour on medium speed until the mixture becomes light and fluffy, roughly 2 minutes. With the mixer running, pour in the heavy cream and beat until smooth and silky, about 2 more minutes, scraping the bowl as needed. Fold in the diced roasted peaches.
10. Gently stir about one-third of the whipped egg whites into the cream cheese mixture to lighten it, then carefully fold in the remaining whites until just combined—avoid deflating the batter.

Bake the cheesecake
11. Spoon the filling into the cooled crust and smooth the top. Place the springform pan on a rimmed baking sheet. Bake until the edges are set but the center still has a slight wobble, 75–90 minutes. Turn the oven off and leave the closed oven door ajar with the cheesecake inside for 20 minutes to cool gently.
12. Remove the cake and let it sit on a rack for 1 hour at room temperature. Then refrigerate until thoroughly chilled and fully set, at least 3 hours or overnight. When ready to serve, remove the sides of the springform and arrange the roasted peach slices on top.

Make the caramel sauce
13. In a saucepan over medium–low heat combine the packed brown sugar, half-and-half, butter, and a pinch of salt. Cook, whisking occasionally, until the mixture thickens and becomes glossy—about 5–7 minutes. Stir in the vanilla and simmer another minute to deepen the consistency. Remove from heat, cool slightly, and transfer to a jar. Refrigerate to chill; the sauce will thicken as it cools.

Finish and serve
14. Drizzle the caramel over the chilled cheesecake just before serving (or warm it slightly so it pours easily). Store leftover cheesecake covered in the refrigerator.