Peach Melba Cheesecake

Step 1: Grease and line a 6cm deep, 22cm round springform pan with baking paper.

Step 2: Process biscuits to make fine crumbs and then add butter and process until combined.

Step 3: Press mix evenly over base of prepared pan and chill till needed.

Step 4: Sprinkle gelatine over 2 tablespoons boiling water in a small heatproof jug and stir until completely dissolved, cool slightly.

Step 5: Process cream cheese, sugar, vanilla and cream until smooth.

Step 6: With motor running, add gelatine mixture until combined.

Step 7: Arrange drained peaches over the biscuit base and spoon cream cheese mixture over peaches and smooth the surface.

Step 8: Cover with plastic food wrap and chill for 3 hours or until firm.

Step 9: Combine the jelly crystal and 1 cup boiling water in a medium heatproof bowl and stir until jelly is completely dissolved and then stir in 200ml cold water and set aside to cool.

Step 10: Pour jelly gently over cheesecake and chill for 3 hours or until set.