Crush the digestive biscuits in a food processor or in a bag using a rolling pin. Mix the crumbs with the melted butter until well combined. Press the mixture into the base of a 23cm springform tin and chill in the fridge for 1 hour.

Beat the cream cheese and icing sugar together in a bowl until smooth. Add the double cream and vanilla extract, then continue to beat until the mixture is thick and holds its shape.

Spoon the cream cheese mixture over the chilled biscuit base, spreading it evenly. Chill in the fridge for at least 4 hours, or overnight.

For the peach topping, blitz the peaches in a food processor until smooth. For the raspberry sauce, heat the raspberries, caster sugar, and lemon juice in a small pan until the raspberries break down and the mixture thickens. Sieve to remove seeds.

To serve, remove the cheesecake from the tin and pour the peach puree over the top. Drizzle with raspberry sauce before slicing and serving.