Impress your guests with this delicious no-bake peach cheesecake

Invert base of a 22cm springform pan. Grease and line its base and side with baking paper.

Place biscuits in a food processor and process until finely crushed. Add butter. Process until combined. Press over base of prepared pan. Refrigerate while making filling.

To make filling, sprinkle gelatine over 2 tablespoons water in a small jug. Sit jug in a pan of simmering water and stir until gelatine dissolves. Remove jug from heat and let cool.

Clean food processor. Add cream cheese and condensed milk and process until smooth. Add remaining ingredients and pulse until combined.

With motor running, add gelatine mixture to the cream cheese mixture in the processor to combine. Pour over prepared base. Smooth over top. Refrigerate, covered, overnight or until set.

For topping, combine all ingredients except peaches in a medium frying pan on low heat. Stir until sugar dissolves. Increase heat to high and bring to boil. Simmer, stirring
occasionally, for 3–4 minutes, until thickened. Add peaches and turn to coat. Immediately remove from heat, transfer to a bowl and set aside to cool.

Serve cheesecake with the cooled peaches and topping.