Peach Cobbler Cheesecake Bites

• 30.5 ounces peach slices in syrup (two 15.25-ounce cans)
• ¼ cup light brown sugar, packed
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon

Crumble Topping

• ¾ cup all-purpose flour
• ⅓ cup light brown sugar, packed
• ¾ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ cup unsalted butter, melted and cooled slightly

Crust

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted and cooled slightly
• ½ teaspoon salt

Cheesecake Filling

• 16 ounces cream cheese, softened to room temperature
• ½ cup granulated sugar
• ⅓ cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• 1 tablespoon all-purpose flour