Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Very lightly grease a 9-inch pie pan and set aside. 

Crush & Combine. In a food processor, crush graham crackers to fine crumbs. (You can also do this in a bag with a rolling pin!) Add sugar and melted butter, then pulse or stir to combine until the crumbs are evenly coated in the sugar and butter. 

Pat Crust Out into the prepared pan, using gentle pressure to pat the crust into an even layer and up the sides of the pan. Overly compacting the crust can make it harder to cut through and remove from the pan later, so remember that gentle pressure is best!

Bake & Cool. Then, bake the crust in preheated oven for 10 minutes or until fragrant. Remove from oven and let crust cool completely while you mix up the filling. 

Combine softened cream cheese, brown sugar, vanilla, and salt in a large mixing bowl. Use a hand mixer to beat the mixture on low speed until just combined. Then, increase speed to medium and beat until the sugar is completely dissolved and there are no lumps. (It shouldn't be gritty or lumpy!)

Add Heavy Cream and mix, first on low for about 30 seconds to just combine, then on high for 2-3 minutes, or until you reach stiff peaks. The whipped mixture should easily hold its shape and you should easily see the tracks of the hand mixer in the whipped filling mixture. 

Add Filling To Crust. Next, transfer the whipped pie filling to the COOLED pie crust (don't add it to the crust until it's completely cool or it will melt the filling!). Smooth into an even layer. 

Cover & Chill. Then, cover the pie loosely with plastic wrap and chill about 2 hours to allow the filling to firm up. 

Combine. In a medium bowl, combine sliced peaches with 1/2 Tablespoon sugar and 1/2 Tablespoon lemon juice and gently stir to combine. This will help keep the peach mixture from turning brown and will add a little sweetness.

Cut the pie into 10-12 slices and top with sliced peaches. (This way, you can store leftover pie in the fridge without it getting soggy!) Feel free to garnish with additional whipped cream, or fresh mint leaves, if desired! 

Store leftover pie in the refrigerator up to 2-3 days. Peaches will continue to soften quite a bit in the fridge and should be stored separately.