In a medium bowl, combine the pecans, graham cracker crumbs and brown sugar with a fork. Stir in the melted butter until well combined. Set aside.

In a large bowl with a hand-held mixer, mix the cream cheese and confectioner's sugar for 3 minutes until smooth. Add the sour cream, vanilla and whipping cream and mix for 4-5 minutes until thick. Place in fridge to chill while you make the peach filling.

In a medium bowl, combine peaches, brown sugar and cinnamon. Toss until well coated. Set aside.

To assemble parfaits: Place 2 heaping tablespoonfuls of crumb mixture at bottom of each 8 oz. glass. No need for exact measurements with the cheesecake and peach fillings, Just add some cheesecake filling and then top with some peach filling. Then repeat all layers one more time, crumbs, cheesecake, peaches. Refrigerate for 2-4 hours to chill so the cheesecake firms up a bit. Before serving, add a sprig of mint on top for garnish, if desired.

These will keep in the fridge for a few days covered in plastic wrap.