Prepare the biscuit base: Place the digestive biscuits inside a large zip-lock bag and crush them with a rolling pin until they resemble fine breadcrumbs. You should hear a satisfying crunch as they break down, and the crumbs should feel sandy between your fingers. Alternatively, pulse them in a food processor for 10 seconds. Tip the crumbs into a medium bowl, pour over the melted butter, and stir until every crumb is coated and the mixture clumps together when pressed.

Divide the base among cups: Spoon roughly 2 tablespoons of the buttery crumb mixture into the bottom of each glass or jar. Press down firmly with the back of a spoon until you have a compact, even layer. The base should feel solid and hold together when you tilt the glass. Place the cups in the fridge while you make the filling.

Make the cobbler crumble topping: In a small frying pan over medium heat, combine the chopped peaches, reserved peach juice, light brown sugar, cinnamon, and ground ginger. Stir gently as the mixture begins to bubble, releasing a warm, spiced aroma that smells like autumn baking. Cook for 3-4 minutes until the juices thicken slightly and the peaches soften. Remove from the heat and stir in the rolled oats and cold butter cubes, mixing until the butter melts into the oats. Let this cool for 5 minutes — it should look like a sticky, golden crumble.

Whip the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with the caster sugar and vanilla extract using a hand mixer on medium speed. Beat until the mixture is completely smooth and glossy, with no visible lumps, which takes about 2 minutes. In a separate bowl, whip the double cream until soft peaks form — when you lift the beaters, the cream should hold a gentle curl that flops over slightly.

Fold the cream into the cheese mixture: Gently fold the whipped cream into the cream cheese mixture using a spatula. Use a slow, cutting motion through the centre, then around the edge of the bowl. Stop as soon as the mixture is uniform — overmixing will deflate the air and make the filling dense. The final texture should be light, airy, and spoonable, with a pale ivory colour.

Layer the cups: Remove the cups from the fridge. Spoon a generous layer of the cheesecake filling over the biscuit base, using about 3 tablespoons per cup. Smooth the top with the back of the spoon. Spoon the peach crumble mixture over the cheesecake layer, dividing it evenly. The crumble should sit on top like a rustic, chunky hat, with visible oat pieces and soft peach chunks.

Chill and serve: Place the assembled cups in the fridge for at least 30 minutes. The filling will firm up and the flavours will meld together. When ready to serve, the cups should feel cold to the touch, and the cheesecake layer should hold its shape when you take a spoonful. Serve straight from the fridge for the best texture.