For the Glaze: In a small-medium saucepan, combine the crushed peaches, sugar, cornstarch and cold water. Stir to combine. Cook over medium heat, stirring regularly, until mixture comes to a boil. Reduce heat to low and cook another couple of minutes until liquid looks clear (not milky/cloudy) and liquid has thickened a bit. Pour mixture through a fine strainer to remove the bits of peach. You should have a clear-ish liquid (might be a bit yellow) that is just a bit thickened. It should easily pour off of a spoon. Set aside and allow to cool to room temperature, while you finish the rest of the steps.
For the Graham Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Pour melted butter over-top and stir to combine. The graham crumbs should be moist, not dry (if so, add a bit more melted butter), but not saturated to the point of being greasy (if so, add a bit more graham cracker crumbs.) Divide the crumbs among the serving dishes, spooning in to bottom of cups and spreading to an even layer (no need to press to compact). You can pop these in the fridge while you make the cheesecake layer.
For the Cheesecake Layer: In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Add icing sugar and mix at lowest speed to incorporate the icing sugar, the beat until smooth. If using a stand mixer, remove cream cheese mixture to another medium-large bowl, clean and dry the mixer bowl and return to stand mixer, fitted with the whisk attachment. Whip cream in clean mixer bowl to stiff peaks. If using an electric mixer, whip cream to stiff peaks in another bowl. Gently fold whipped cream in to cream cheese mixture, until fully combined. Spoon mixture over-tip of graham crumb base, dividing between the 4 serving cups and smoothing the top surface. Be sure to allow room for the top layer, about 1/2 inch clearance at the top. Use a paper towel to clean up the inside edges of the glass cups, if necessary. Pop the cups in to the fridge while you cut the fresh peaches.
Cut fresh (unpeeled) peaches in to very thin slices. You'll need 16 slices for each cup. When you have 16 slices, remove one cup from the fridge and position peaches on top as shown in the photos (two slices for one petal, with the cut edges meeting together in the middle). Stir reserved glaze well and check that it is at or close to room temperature. If not, pop it in the fridge for a few minutes. You don't want warm glaze on top of the cream cheese mixture or it will melt in to the glaze. Spoon about 1/4 of the glaze over-top. It should cover the peaches by a bit. Return to the fridge. Repeat with the remaining 3 cups. Allow to chill at least an hour, preferably 2 hours or more. Glaze will firm up as it sits in the fridge.
Before serving, arrange a circle of fresh blueberries in the centre, to complete the sunflower pattern.