Make the crust: In a bowl, mix crushed cookies, melted butter, sugar, and a pinch of salt until the texture feels like damp sand. Press firmly into a 9-inch pie dish, pushing up the sides. Chill in the fridge for 20–30 minutes to set.

Cook the peach layer: In a medium saucepan, combine diced peaches, sugar, cornstarch, lemon juice, vanilla, and salt. Cook over medium heat, stirring often, until the peaches soften and the juices thicken slightly, 5–7 minutes. Cool to room temperature. (It will thicken more as it cools.)

Whip the cream: In a cold bowl, beat the heavy cream to medium-stiff peaks. Set aside.

Make the creamy base: In another bowl, beat cream cheese until smooth. Slowly mix in sweetened condensed milk, then lemon juice and vanilla until silky.

Fold it together: Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Keep it airy; don’t overmix.

Assemble: Spread half the creamy filling into the chilled crust. Spoon the cooled peach mixture evenly over the top. Finish with the remaining creamy filling, smoothing the surface.

Chill: Cover and refrigerate for at least 6 hours, preferably overnight, until fully set and sliceable.

Garnish and serve: Top with peach slices, mint, or crumbled cookies right before serving. Slice with a sharp knife, wiping the blade between cuts for clean slices.