Preheat your oven to 350°F (175°C).

In a bowl, mix together the crushed graham crackers, white sugar, brown sugar, baking soda, and salt.

Add the melted butter, beaten eggs, and vanilla extract. Stir until a dough forms.

Scoop the dough into balls and place them on a greased or parchment-lined baking sheet.

Bake for 8–10 minutes until lightly golden. After baking, press an indent into each cookie.

Let them cool completely or refrigerate.

In a pot, combine all ingredients for the peach cobbler. Bring it to a boil, then reduce the heat, cover, and let it simmer for 15–20 minutes until the peaches are tender.

Set the mixture aside to cool and drain well.

In a bowl, whisk together the powdered sugar and 3 tablespoons of peach juice until smooth, making a glaze.

Fill each cookie with the cheesecake filling, top with a spoonful of peach cobbler, drizzle with the peach glaze, and sprinkle with crushed graham crackers.