1.Grease 8 holes of a 12-hole (¾-cup/180ml) loose-based, straight-sided cheesecake pan.
2.Process biscuits until fine. Add butter; process until combined. Divide mixture evenly into pan holes, press firmly over base of pan using the bottom of a glass; refrigerate 20 minutes.
3.Add gelatine to the water in a small heatproof jug; stand jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Cool.
4.Beat cream cheese, juice, sugar, condensed milk and extract in a small bowl with an electric mixer until smooth. Transfer to a large bowl; stir in gelatine mixture.
5.Beat cream in a small bowl with an electric mixer until soft peaks form; fold into cream cheese mixture. Spoon mixture into pan holes, smooth tops. Cover; refrigerate overnight.
6.Make poached peaches. Combine sugar and the water in a medium saucepan; stir over high heat, without boiling, until sugar dissolves. Simmer, uncovered, 2 minutes. Add whole peaches; simmer, uncovered, for about 10 minutes or until peaches are tender and skins start to come away. Remove peaches from liquid with a slotted spoon; cool. Peel away skins, halve peaches; discard stones. Cut peaches into wedges. Place peaches in a medium bowl; add ½ cup of the peach poaching liquid. Refrigerate 20 minutes.
7.Next make strawberry sauce. Combine strawberries, sugar and water in a medium saucepan; stir, over low heat, until sugar dissolves. Simmer, uncovered, for about 5 minutes or until berries are soft. Push mixture through a fine sieve into a medium jug; discard any seeds.
8.Remove cheesecakes from the pan; top with peaches and drizzle with sauce to serve.
A cheesecake pan is similar to a texas muffin pan, only the base is removable.Note