Preheat oven to 350 degrees. Spray mini cheesecake pan with nonstick baking spray.
Combine cut peaches with lemon juice.
Combine graham cracker crumbs, sugar and melted butter in small bowl. Divide evenly in pan and press down to create the crust. Bake for 5 minutes.
In stand mixer blend cream cheese, sugar and 1 teaspoon vanilla until smooth. Add the egg and mix until blended in and creamy. Divide evenly in the cheesecake pan over the crust. Divide peaches evenly over the cheesecakes,
Combine flour, oats, 2 tablespoons brown sugar, cinnamon and 2 tablespoons butter in small bowl. Using a pastry knife cut butter into dry mixture until it comes together in small crumbles and pieces of butter are no longer visible. Divide evenly over the peaches.
Bake 30-35 minutes. During the last minute of baking turn oven to broil and crisp the streusel topping just a bit. Cool in refrigerator for several hours or overnight.
Combine 1/2 cup brown sugar, 2 tablespoons butter, 1/2 teaspoon vanilla and half n half in saucepan over medium heat. Cook for 5-7 minutes whisking constantly. Cool slightly before drizzling over cheesecake.