Heat oven to 350?F. For crust, combine cracker crumbs and sugar. Stir in butter until evenly mixed. Firmly press onto bottom and 2 inches up the sides of a 9-inch springform pan. Bake 10 minutes. Cool.
For filling, beat together cream cheese, sugar and salt until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream, lemon peel and juice. Pour onto crumb crust. Bake 40 to 45 minutes. Cool.
For topping, arrange peaches in spoke fashion on top of cooled cheesecake. Heat preserves just until melted. Spoon over peaches. Chill several hours.