Crush the 320 g Digestive biscuits into fine crumbs.

Melt the 150 g butter and mix it thoroughly with the biscuit crumbs.

Press the biscuit mixture over the base and sides of the tart pan.

Refrigerate the crust while preparing the filling.

Mix the 300 g cream cheese with the 50 g icing sugar until smooth.

Melt the 150 g white chocolate and stir it into the cream-cheese mixture.

Warm 50 ml of the heavy cream and dissolve 6 g of rehydrated gelatin in it.

Stir the gelatin cream into the cream-cheese mixture.

Whip the remaining 160 ml heavy cream to soft peaks.

Fold the whipped cream gently into the cheesecake filling.

Pour the filling into the chilled crust and level the surface.

Blend 150 g peaches with the lemon juice and granulated sugar.

Warm the peach mixture and dissolve 4 g rehydrated gelatin into it.

Cool the peach gelée until no longer warm, then pour it over the cheesecake.

Refrigerate the cheesecake until the filling and gelée are fully set.

Slice the remaining peaches and apricots, then arrange them over the chilled cheesecake.