Preheat oven to 350°F. Lightly spray a 9-inch springform pan with non-stick cooking spray.

In a medium bowl, combine graham cracker crumbs, pecans, and brown sugar; stir in butter until incorporated. Set aside 1/4 cup of crust for topping.

Press remaining crumb mixture into the bottom and 1 inch up the sides of the prepared springform pan.

Bake in preheated oven for 10 minutes. Remove pan to a wire rack to cool completely.

Drain peaches, reserving syrup in a 2-cup measuring cup. Add enough water to measure 1 1/2 cups.

In a large saucepan, combine 1/4 cup sugar and cornstarch; stir in syrup mixture until smooth and no lumps remain. Add peaches. Bring to a boil over medium heat; cook and stir for 2 minutes or until the syrup has thickened. Cool to room temperature, stirring occasionally.

Once the peaches and crust have cooled completely, prepare the filling. In a large bowl with an electric mixer, beat cream cheese, remaining 1 cup of sugar, and vanilla until smooth, about 2 minutes.

In a large bowl with an electric mixer, whip the cream until stiff peaks form. Add 1 cup of whipped cream to the cream cheese mixture and mix to combine. Gently fold in the remaining whipped cream until fully incorporated.

Spread half of the cream cheese mixture over crust. Top with half of the peach mixture and repeat the layers. Sprinkle top with reserved crust mixture.

Cover and refrigerate for 8 hours or overnight. Remove sides of pan before slicing.