Preheat oven to 325°F.
Line a cupcake pan.
Crush graham crackers.
Melt butter.
Combine graham cracker crumbs, sugar and butter.
Scoop into cupcake pan and press firmly with a shot glass.
Bake crust for 5 minutes.
Mix cream cheese and sour cream in a stand mixer.
Add sugar and vanilla extract and mix.
Add eggs and mix.
Scoop filling on top of crust and bake at 325°F.
20 minutes (with a water bath).
Refrigerate mini cheesecakes for at least 4 hours.
Combine water, sugar and peaches and cook for 5 minutes until thick.
Add vanilla extract.
Spread topping on cooled cheesecakes right before serving.
