Line the base and sides of a 20cm loose-bottomed or spring form tin with baking parchment using butter as a glue to make the paper stick around the sides.
Put the biscuits in a plastic bag and crush then mix thoroughly with the melted butter.
Tip into the prepared tin and press down firmly and evenly. Chill.
Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer (ideally) but this can be done by hand, until smooth.
Pour in the cream and continue beating until the mixture is combined.
Add 100g of the raspberries and half of the peach chunks.
Fold in with just a few folds.
Remove the chilled biscuit base from the fridge and spoon the cream mixture over working from the edges inwards.
Smooth the cheesecake down and leave to chill and set in the fridge overnight.
Bring the cheesecake to room temperature about 30 minutes before serving.
If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin.
Ease the cheesecake onto a serving plate, removing the paper and base.
Serve with any leftover raspberries or peaches as decoration if you like.