1. Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan.

2. Grind pecans in food processor until fine crumbs form. Combine with 1/4 cup sugar and 1/4 teaspoon salt in a bowl. Add melted butter and mix until moistened. Press firmly into bottom of springform pan. Bake 8-10 minutes until lightly golden. Cool. Reduce oven to 325°F (160°C).

3. For peach swirl: In a small saucepan, combine diced peaches, 1/4 cup sugar, and 2 tablespoons water. Simmer over medium-low heat 5-7 minutes until softened and slightly thickened. Cool completely.

4. For filling: Beat cream cheese on medium speed until smooth. Gradually add 1 1/2 cups sugar, beating on low until combined. Add sour cream, vanilla, and lemon juice; mix on low. Sprinkle in flour; mix until just combined. Add eggs one at a time, mixing on low after each until just incorporated. Do not overmix.

5. Assemble: Wrap springform pan with foil. Pour two-thirds of batter over crust. Dollop with peach mixture, then top with remaining batter. Gently swirl with a knife. Place in a roasting pan; pour hot water halfway up sides. Bake at 325°F for 60-80 minutes until edges are set and center jiggles slightly. Turn off oven; leave cheesecake in with door ajar for 1 hour. Remove from water bath; cool completely on wire rack. Refrigerate at least 6-8 hours or overnight.