Prepare the Cobbler Crumble: Preheat your oven to 350°F (175°C). In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture resembles coarse crumbs. Spread the crumble on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until golden brown. Remove and let cool.

Cook the Peaches: In a saucepan, add the diced peaches, granulated sugar, lemon juice, cinnamon, nutmeg, and butter. Cook over medium heat, stirring occasionally, until the peaches are tender and the mixture has thickened, about 5-7 minutes. Remove from heat and let it cool.

Make the Cheesecake Filling: In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Add in the heavy cream and vanilla extract, and beat until the mixture is light and fluffy. Set aside.

Prepare the Cones: If using store-bought cones, you can lightly brush the outside of each cone with melted butter and roll them in cinnamon sugar for extra flavor. Set aside to cool completely.

Assemble the Cones: Once everything has cooled, spoon or pipe the cheesecake filling into each cone. Top with the cooled peach cobbler mixture and a generous sprinkle of the cobbler crumble.

Serve and Enjoy: Serve immediately or refrigerate for up to 1 hour before serving to allow the flavors to meld.