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Grease a 20cm x 30cm slice pan. Line the base and 2 long sides with baking paper, allowing the paper to overhang.
Use a food processor to process the biscuits until finely crushed. Add the butter and process until well combined. Spoon into prepared pan. Use a flat-bottomed glass to press and evenly spread mixture over the base. Place in the fridge for 30 minutes to chill.
Place the boiling water in a small bowl. Sprinkle over gelatine. Stir until gelatine dissolves. Cool for 5 minutes.
Meanwhile, use electric beaters to beat the cream cheese and 140g (⅔ cup) of the sugar until smooth. Gradually add the mango nectar and vanilla. Beat until combined. Add the gelatine mixture to the cream cheese mixture. Beat until combined. Tint mixture pastel orange with food colouring, if using.
Pour half the cream cheese mixture over the biscuit base. Arrange peach slices, lengthways in three rows, over cream cheese mixture. Gently pour over the remaining cream cheese mixture. Smooth top (don’t worry if a few peach slices are poking out). Place in the fridge for 6 hours or overnight until set.
Use electric beaters to beat the cream and remaining 2 tablespoons sugar until firm peaks form. Spread cream over the cheesecake layer. Place in the fridge for 30 minutes or until chilled.
Cut the slice into pieces to serve.