1. Blitz digestive biscuits in a food processor until they have a crumb-like texture.

2. Combine the crumbs with melted unsalted butter in a medium bowl, stirring until well incorporated.

3. Transfer the biscuit mixture into a square springform pan and press it down firmly and evenly. Cover with plastic wrap and refrigerate for 30 minutes.

4. Slice the peaches evenly.

5. Add peaches, brown sugar, cinnamon, nutmeg, lemon juice, water, and cornstarch to a small pot.

6. Cook over medium-high heat for 8-12 minutes, stirring occasionally, until caramelized. Leave to cool.

7. Melt the streusel butter in a small pot over medium-low heat.

8. Stir in flour, brown sugar, sugar, and salt with a fork until evenly combined. Remove from heat and leave to cool.

9. Whisk heavy cream until stiff peaks form, then add cream cheese, sugar, and vanilla. Gently fold or whisk until combined.

10. Remove the biscuit base from the fridge, discard the plastic wrap, and pour the cream cheese filling on top. Smooth evenly.

11. Pour the cooled caramelized peaches over the filling, gently flatten, and top with streusel.

12. Cover with plastic wrap and refrigerate for 6 hours to set.

13. Once set, cut into 9 squares and top with whipped cream and caramel when serving.