Make the Cheesecake

• Preheat oven to 350°F.
• Spread chopped pecans in a single layer on a rimmed baking sheet, and bake in preheated oven until fragrant and lightly toasted, about 10 minutes.
• Remove from oven, and cool on baking sheet 20 minutes.
• Process pecans in a food processor until finely ground.
• Transfer to a medium bowl. Add brown sugar, salt, and 1 tablespoon of the tapioca starch; whisk to combine.
• Add beaten egg white, and whisk just until blended.
• Using dampened fingers, press pecan mixture onto bottom and up sides of a lightly greased 9-inch springform pan, making crust about 1/8 inch thick.
• Place a large pan of water on the bottom rack of the oven.
• Put the drained ricotta into a food processor.
• Add 1 peach to ricotta. Process 30 seconds; scrape down sides.
• Add cream cheese, granulated sugar, eggs, and remaining 2 tablespoons tapioca starch. Process 30 seconds; scrape the sides.
• Now add lemon zest, vanilla extract, salt, almond extract, and 1 tablespoon of the lemon juice. Process until smooth, stopping occasionally to scrape the sides.
• Transfer batter to the prepared crust. Place on the center rack of the oven, above the pan of water.
• Bake in preheated oven until top puffs up and begins to brown and center of cheesecake seems almost set (it should still jiggle a little), about 1 hour and 10 minutes.
• Transfer cheesecake to a wire rack, and cool 4 hours. If you prefer, cover and refrigerate overnight, instead of the 4 hours. The cheesecake will settle slightly as it cools.
• Thinly slice the remaining peaches. Toss the peach sliceswith the remaining 1 tablespoon lemon juice in a large bowl. This helps retain the color.
• Arrange the sliced peaches on top of the cheesecake. Garnish with fresh mint, if desired.