Place your oven rack in the lower third of the oven and preheat to 375°F.

Butter a 10 inch springform pan generously butter both the bottom and sides thoroughly.

Pulse graham crackers in a food processor into fine crumbs with salt and sugar. Drizzle melted butter and pulse several more times to incorporate. Press firmly into the bottom of springform and bake until golden brown, about 15 minutes. Remove and allow to cool on a wire rack.

In a large mixer bowl beat cream cheese with sugar until light and fluffy, about 2 minutes. Add butter and sour cream and incorporate well. Beat in eggs one at a time then add zest and vanilla beating only until combined well. Transfer batter to springform.

Wrap springform pan in a double layer of foil. Place in a large roasting pan. Pour enough boiling water into the roasting pan so that it comes halfway up the sides of the springform.

Mix remaining sour cream with amaretto, lemon juice and powdered sugar until smooth. Set aside.

Bake 45 minutes, then reduce them to 325°F and continue baking about another 30 minutes until edges are set but center is still has a little jiggle.

Top with sour cream mixture and place back in the oven leaving the door ajar and the oven off. Allow cake to sit another hour in warm oven. Remove and allow to cool completely before refrigerating. Prior to serving slice peaches and arrange on top of cheesecake in a circular pattern.