Pastry by Saloni

Make the Peach Compote
1 To prepare the peach topping, start by melting the butter in a medium saucepan over medium heat until it begins to bubble gently. 
2 Add the sliced peaches, keeping the skins on, add brown sugar, cinnamon, and vanilla extract. Allow them to cook together until the peaches are halfway tender and coated in the caramel-like sauce, which takes about three to four minutes. 
3 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. 
4 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
6 Begin by preparing an 8-inch or 9-inch springform or loose-bottom pan, lining the base with baking paper if you prefer an easier release. 
7 To create the crust, crush the digestive biscuits and sugar into fine crumbs, either in a food processor or by sealing them in a zip-top bag and crushing with a rolling pin until uniform. 
8 In a mixing bowl, combine the crumbs with melted butter, stirring until the mixture resembles damp sand. 
9 Set aside a small spoonful of the mixture to use as a decorative topping later, then press the rest firmly and evenly into the base and slightly up the sides of the prepared pan, using the back of a spoon or a flat-bottomed glass for a smooth finish. 
10 Refrigerate the crust for about 30 minutes to allow it to set properly before filling.
Make the No-bake Cheesecake Filling
12 In the bowl of a stand mixer, beat the softened cream cheese and powdered sugar until completely smooth and free of lumps, which takes about three to four minutes. 
13 Add the vanilla extract and cinnamon, mixing thoroughly and scraping down the sides of the bowl as needed to ensure an even, creamy mixture.
18 In a separate bowl, whip the cream to medium peaks, adding the remaining powdered sugar as you whip to stabilize it. 
14 Gently fold the whipped cream into the cream cheese mixture in a few additions, using a spatula to maintain the airy texture while blending until smooth and uniform. 
15 Pour the finished cheesecake filling over the chilled biscuit base, smoothing it into an even layer, then wrap the pan tightly with plastic wrap and refrigerate for at least twelve hours, or overnight, to allow it to set completely. 
16 When ready to serve, run an offset spatula around the edges to loosen the cheesecake, release the springform ring, and transfer the cheesecake to a serving plate.
17 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.