Preheat the oven to 350 degrees.

Grease a 9 inch springform pan with 3 inch sides.

In a bowl combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.

In a mixer bowl fitted with paddle attachment, beat cream cheese, sour cream, and brown sugar on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in flour until blended. Fold in peaches, 1/2 cup of caramel sauce and vanilla by hand.

Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.

Drizzle cake with remaining caramel sauce in a bulls-eye pattern.