Start by making the base. Place the biscuits in a food processor and process until they have been crushed to a fine consistent texture. Add the butter to the food processor, mixing until well combined. Line a 25 centimetre spring form cake tin with baking paper. Press the biscuit mixture into the bottom of the cake tin and refrigerate until firm.
Place the cream cheese in a food processor and process until smooth. Add the Ricotta, sugar, eggs, lemon zest (if using) and vanilla extract and process until smooth.
Pour filling over base and fill cake tin. There may be a small amount of cheese mixture left over.
Core and thinly slice the peaches into long pieces. Arrange them in a circle along the top of the cheesecake.
Place in the preheated oven to bake around 1 hour and 15 minutes or until set. Leave the cheesecake in the oven with door slightly ajar to cool without cracking but move to the refrigerator to store. Bring to room temperature before serving.