Prepare the Biscuit Base: Begin by crushing the digestive biscuits. You can do this by placing them in a sealed bag and crushing with a rolling pin until fine crumbs form, or by pulsing them in a food processor. Once you have a bowl of fine, sandy crumbs, melt the unsalted butter until it's a clear, golden liquid. Pour the melted butter over the biscuit crumbs and mix thoroughly until every crumb is coated and it smells rich and buttery. Divide this mixture evenly among 12 muffin cases or silicone moulds, pressing firmly into the bottom to create a compact, golden base. Place the muffin tray in the fridge to chill while you prepare the filling.

Whip the Cream Cheese Mixture: In a large mixing bowl, beat the softened full-fat cream cheese with an electric mixer on medium speed until it's light, fluffy, and looks smooth and creamy, with no visible lumps. Gradually add the caster sugar and vanilla extract, continuing to beat until the mixture is well combined and has a lovely sweet scent.

Fold in the Double Cream: In a separate, chilled bowl, whip the cold double cream until it forms soft peaks. It should look thick and luxurious. Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to overmix; you want to maintain the airiness of the cream, so it should look light and voluminous, not deflated.

Assemble the Cheesecake Cups: Spoon or pipe the cheesecake filling evenly over the chilled biscuit bases in your muffin cases. Smooth the tops with the back of a spoon. The cups should look plump and inviting. Cover the muffin tray loosely with cling film and return it to the fridge to chill for at least 4 hours, or ideally overnight, until the cheesecake filling is firm to the touch and holds its shape beautifully.

Prepare the Peach Topping: While the cheesecakes are chilling, prepare your peach cobbler topping. In a medium saucepan, combine the drained and diced peaches, ground cinnamon, ground nutmeg, and a pinch of salt. If you prefer a sweeter topping, add the light brown sugar now. In a small bowl, whisk together the cornflour and water until a smooth slurry forms. Add this to the peaches in the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, with the peaches looking tender and fragrant, about 5-7 minutes. Once it reaches a jam-like consistency, remove from the heat and let it cool completely. The aroma of cinnamon and peaches should fill your kitchen.

Finish and Serve: Once the cheesecake cups are thoroughly chilled and firm, carefully remove them from their muffin cases or silicone moulds. Spoon a generous amount of the cooled peach cobbler topping over each cheesecake cup. The vibrant orange of the peaches against the creamy white cheesecake makes for a stunning visual. Serve immediately or store in the fridge until ready to enjoy.