1Grease and line a 6-cm deep, 22-cm round springform pan with baking paper. Process biscuits to make fine crumbs. Add butter; process until combined. Press mixture evenly over base of prepared pan. Chill until needed.
2Sprinkle gelatine over 2 tablespoons boiling water in a small heatproof jug; stir until completely dissolved. Cool slightly.
3Process cream cheese, sugar, vanilla and cream until smooth. With motor running, add gelatine mixture until combined.
4Arrange peaches over biscuit base. Spoon cream cheese mixture over peaches; smooth surface. Cover with plastic wrap; chill for 3 hours or until firm.
5Combine jelly crystals and 1 cup boiling water in a medium heatproof bowl; stir until jelly is completely dissolved. Stir in 200 ml cold water. Set aside to cool. Pour jelly gently over chilled cheesecake. Chill for 3 hours or until set.
Tip: Fresh pineapple, kiwifruit and pawpaw contain an enzyme that prevents jelly setting.