Process vanilla wafers in a food processor until finely ground. Add brown sugar and process to combine. Pour in melted butter and process. Place in a 9 inch springform pan. Use your fingers to pat it into place going up about an inch on the sides. Use a metal measuring cup to tap it firmly in place. Refrigerate for 10 minutes.

Place a sheet of parchment paper over the pan and add pie weights pushing them out to the sides of the pan. Bake at 375º for 8 minutes. Place on a wire rack to cool. Once cool, wrap the outside of the pan with foil.

Preheat the oven to 350º.

Add sliced peaches to a saucepan with 2 tablespoons sugar and lemon juice. Cook over medium heat until the peaches are slightly softened, about 5 minutes. Remove to a bowl and refrigerate to cool. Once cooled, drain the liquid.

Beat the cream cheese in a stand mixer until fluffy, about 2-3 minutes. Slowly add the sugar. Add eggs one at a time, beating after each addition. Add the vanilla and lemon zest and beat to combine.

Pour half of the cream cheese mixture into the springform pan. Add the peaches, placing them evenly around the pan. Pour the remaining cream cheese mixture over the top of the peaches. Place the pan in a larger pan and place in the oven. Pour hot water into the larger pan so that it comes up about half way. Bake for 65-70 minutes until the center is slightly firm. Turn off the oven and open the door about 8 inches. Allow it to cool in the oven for 1 hour. Remove and cool on a wire rack. Chill for at least 4 hours before removing the sides of the springform pan.