Invert the base of a 24cm springform cake pan to allow for easy removal of the cheesecake; grease base and side of the pan.

Process biscuits until fine. Add butter; process until just combined. Press biscuit mixture firmly over base of the pan using the bottom of a glass. Refrigerate.

Add gelatine to the water in a small heatproof jug. Stand the jug in a small saucepan of simmering water; stir until gelatine is dissolved. Cool.

Beat cream cheese in a large bowl of an electric mixer until smooth. Beat in juice, sugar, condensed milk and extract. Beat in gelatine mixture.

Beat cream in a large bowl with an electric mixer until soft peaks form; fold into cream cheese mixture. Pour mixture over the prepared biscuit base. Cover; refrigerate overnight.

To poach peaches; score a cross in top of each peach. Combine sugar and water in a medium saucepan; stir over high heat, without boiling, until sugar dissolves. Cut a circle of baking paper slightly larger than saucepan. Add whole peaches to pan; cover surface with the baking paper. Simmer gently for 10 minutes, depending on ripeness of peaches, or until just tender. Cool. Peel and halve peaches.

To make raspberry sauce; combine the raspberries, sugar and the water in a medium saucepan; stir over low heat until sugar dissolves. Simmer, uncovered, for about 2 minutes or until raspberries are soft. Push sauce through fine sieve into a medium jug; discard seeds.

Transfer the cheesecake to a cake stand. Top with peaches, some of the sauce and almonds.