Place the biscuits in a food processor and pulse until ground.

Add the melted butter and mix well then transfer the mixture in a 20cm diameter cake ring lined with acetate sheets.

Press the crust mixture well and place in the fridge.

Bloom the gelatin in cold water

Mix the mascarpone cheese, condensed milk, cream cheese, vanilla, lemon zest and a pinch of salt until smooth.

Stir in the melted gelatin then fold in the whipped cream.

Pour the cream cheese filling over the crust and place in the fridge for a few hours.

Combine the peach slices, sugar, mint leaves and cinnamon in a saucepan and place aside for 30 minutes.

Bloom the gelatin in cold water for 10 minutes.

Place the peach mixture over medium flame and cook for 10-15 minutes until softened. Avoid mixing in while cooking as it will destroy the peach slices.

Add the gelatin and allow to cool. Remove the mint leaves and cinnamon stick.

Pour the cooled topping over the cheesecake and place back in the fridge for a few hours.