Line the base and sides of a removable bottom cake pan with baking paper
Put the biscuits in a food processor (for finer crumbs) or a plastic food bag and crush to crumbs using a rolling pin
In a small saucepan, melt the butter and mix with the peach syrup over medium heat then pour over the crushed/crumbled biscuits..
Tip into the prepared cake pan and press down firmly with a tablespoon to create an even base. Chill while you prepare the filling.
Put the soft cheese, powdered sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over the peach chunks. Using a spatula, fold in with just a few folds.
Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a tablespoon or spatula. Leave to set in the fridge for at least 3 hours or overnight.
In a food processor, blitz raspberries, sieve, remove the seeds and add sugar. Add the canned peach juice and boil until the sauce gets the desired consistency.
Bring the cheesecake out and remove the sides of the cake pan. Slip the cheesecake onto a serving plate, removing the lining paper and base. Arrange the peach wedges in circles over the cheesecake, dribble over some raspberry sauce and sprinkle chocolate flakes.
Serve cold. Keep the cake in the fridge for up to 2 days.