Preheat oven to 160*C. Grease and line a 22cm springform cake tin. Place ginger nut biscuits into a food processor and blend into a fine crumb. Add melted butter and mix together well. Evenly press biscuit mixture over the base of the prepared tin. Refrigerate for 20-30 minutes until firm.
Meanwhile, mix together cream cheese, cream, sugar, eggs, ginger and vanilla until smooth. Pour mixture over chilled biscuit base. Place in the oven to bake for 1 hour. Allow cheesecake to cool to room temperature inside the oven. Once cool, transfer to the refrigerator to set for 2-3 hours or overnight.
Cut peaches in half and remove seeds. Place 1L of water into a saucepan. Add remaining ingredients and mix well. Place saucepan over medium heat and bring to a simmer. Place peaches skin side down into liquid and cook gently for 10 minutes. Remove from liquid using a slotted spoon and transfer to a bowl. Cover with cling film and allow to cool. Once cool, peel and discard skin from peach halves.
Bring poaching liquid to a boil. Reduce liquid into a syrup. Strain through a sieve and allow to cool. Return peaches to liquid.
To serve, remove cheesecake from springform tin. Spoon over peaches and poaching syrup. Serve chilled. Enjoy!
Leda Nutrition gluten free Gingernut Biscuits can be found at most major supermarkets in Australia.