For a 9-inch springform pan: Double the recipe for a 9-inch pan.

Make the Peach Compote

• Start by melting the butter in a medium saucepan over medium heat until it begins to bubble gently.
• Add sliced peaches with skins, brown sugar, cinnamon, and vanilla. Cook for 3–4 minutes until tender and coated in a caramel-like sauce.
• Once the peaches have softened slightly, remove the pan from the heat and carefully transfer just the peaches to a heatproof container to cool to room temperature.
• The remaining caramel sauce in the pan can be poured into a separate bowl and set aside to drizzle over the cheesecake later.

Prepare the Biscuit Crust

• Begin by preparing an 8-inch (20cm) springform or loose-bottom pan, lining the base with baking paper if you prefer an easier release.
• Crush digestive biscuits and sugar into fine crumbs using a food processor or rolling pin in a sealed bag.
• Combine the crumbs with melted butter, stirring until the mixture resembles damp sand.
• Save a spoonful of the mixture for topping, then press the rest firmly into the pan’s base and sides for a smooth crust.
• Refrigerate the crust for about 30 minutes to allow it to set properly before filling.

Make the No-bake Cheesecake Filling

• Beat cream cheese and powdered sugar (100g) in a stand mixer or mixing bowl for 3–4 minutes until smooth and lump-free.
• Add vanilla and cinnamon, mixing well and scraping the bowl for a smooth, even mixture.
• In a separate bowl, whip the cold whipping cream to medium peaks, adding the remaining powdered sugar (30g) as you whip to stabilize it.
• Gently fold whipped cream into the cream cheese mixture in batches, blending until smooth and airy.
• Pour cheesecake filling over the chilled base, smooth evenly with a spatula, wrap tightly, and refrigerate overnight to set.
• To serve, loosen edges with a spatula, remove the springform ring, and transfer the cheesecake to a plate.
• Finish by topping with the caramelized peaches, a light sprinkle of the reserved biscuit crumbs, and a drizzle of the caramel sauce, keeping the cheesecake refrigerated until serving.