Using a large casserole, bring the sugar and lemon juice to a boil.

Add whole peaches to the syrup and cook for 1 to 2 minutes.

Remove the peaches from the syrup using a slotted spoon and rinse with cold water to remove the skin.

Cut the peaches in two, remove the seeds and return the peaches to the syrup.

Once again, bring to a boil, turn off the heat and poach the peach halves for ten minutes, turning them over from time to time.

Drain the poached peach halves well, place on a plate to cool in the refrigerator.

Once cold, cut the peach halves into thick, even slices, that don't fall apart.

Mix the cracker crumbs, sugar and melted butter in a bowl.

Press firmly into an 8-inch spring mould and place the mould in the freezer for 10 minutes.

Pour ½ cup cream into a small pan. Add gelatin and lemon juice and let rise for 5 minutes.

Cook the mixture on low heat until the gelatin is completely melted and the mixture is smooth. Remove from heat and cool.

Place the cream cheese and sugar into a large mixing bowl. Whisk until creamy. Set aside.

In another mixing bowl, whisk the cold cream until soft peaks form.

Add the vanilla seeds to the whipped cream and incorporate well.

Whisk the whipped cream and the cream cheese blend, then add the cream and gelatin, continuing to whisk until the mixture becomes light and creamy.

Pour half the cheese mixture into the mould.

Add half the peach slices, keeping the more attractive ones for decoration.

Pour on the remaining cheese mixture, spreading evenly then cover with remaining peach slices.

Cover the cheesecake with saran wrap and refrigerate for 8 hours.

Warm the contour of the mould with a hot water dipped dish towel before unmoulding. Wipe clean the knife between each slice to have clean cut slices.