Preheat oven to 300°F, grease a springform pan with nonstick spray and line with parchment paper; prepare a water bath. Combine graham crackers and sugar in a food processor and pulse to create a fine crumb. Melt butter and honey together and pour over graham mix. Pulse until evenly combined. Spoon contents into the springform pan and press to form an even ⅓-inch-thick crust.

Next, mix cream cheese and sugar together in a mixer (with a paddle attachment) until smooth, being sure to scrape the sides and bottom so no lumps are left. Add flour and vanilla and mix until smooth. Scrape sides again.

Add egg yolk and eggs, one at a time, mixing well between each addition. Finally, add in cream and mix until smooth. Pour into springform pan. Wrap pan in foil and place in a hot water bath and bake for 1 hour, or until sides are set but the middle is still jiggly. Carefully remove from oven and lift from water bath to cool. Once cooled, cover and chill overnight in the refrigerator. Run a warm knife around the edge of the pan before removing.

Prior to serving, preheat grill to medium-high heat. Cut peaches in half and remove the pits. Lightly brush flesh side of peach with oil to avoid sticking. Grill flesh side down for about 4 minutes. Flip and grill for an additional 4 minutes. Remove from heat and let cool slightly, then drizzle with honey and lemon juice.

To serve, top cheesecake slices with sliced or halved grilled peaches. Garnish with fresh mint leaves. Enjoy!