The crust: position a rack in the center of the oven; preheat oven to 350°.
Lightly grease a 9x3 inch springform pan; cut and 18-inch square of foil and wrap foil around the outside of the pan.
Add the flours, sugar, salt, ginger, and cinnamon to a food processor; process until blended.
Add in the butter and process until the mixture forms coarse crumbs; add in the water; process until the dough starts to come together.
Press the dough into an even layer over the bottom of the prepared pan.
Bake for 25-30 minutes, until it is just beginning to brown; place the pan on a wire rack to cool completely; decrease oven temperature to 325°.
The filling: add the white chocolate to a stainless steel bowl and set over a medium saucepan filled one third the way with barely simmering water; heat the chocolate, stirring frequently, until it is completely melted and smooth.
Remove the bowl from the saucepan; let the chocolate cool until tepid.
In the bowl of an electric stand mixer, using the paddle attachment, beat the cream cheese on med-low speed about 2 minutes, until creamy, scraping down the sides of the bowl as necessary.
Gradually add the sugar and beat until blended.
Mix in the vanilla and lemon zest; add in the eggs one at a time, mixing well after each addition (scrap down the sides of the bowl as necessary); add in the sour cream; mix until blended.
Add in the tepid white chocolate; mix until blended.
Scrape the batter into the cooled crust; place the pan in a roasting pan or large baking pan.
Pour enough hot water into the roasting pan to come 1 inch up the sides of the springform pan.
Bake in the water bath for 65-75 minutes, until the top of the cake is set but slightly wobbly (the cake will set completely as it cools).
Remove the cake pan from the water bath, transfer to a wire rack, and carefully loosen the foil.
Immediately run the tip of a paring knife around the sides, to prevent the top from cracking; let the cake cool completely.
Refrigerate the cheesecake for at least 4 hours before making the topping.
The topping: Cut the peaches in half (discard the pits); slice the peach halves about 1/8 inch thick.
Arrange a circle of peach slices, overlapping them slightly, around the edge of the chilled cheesecake.
Arrange another circle of wedges in the center, facing the opposite direction, covering the cheesecake completely.
Pass the apricot preserves through a fine-mesh strainer into a small saucepan.
Stir in the water; bring to a boil over medium heat, stirring constantly.
Remove from the heat and, using a pastry brush, brush the tops of the peaches with the hot glaze.
Refrigerate the cake for at least 1 hour before serving.
To serve, slice the cheesecake with a sharp thin-bladed knife, dipping the blade in hot water and wiping it dry after each slice.