1. Mix the crumbs and butter and line the bottom and sides of a 20cm springform cake tin evenly to form a crust (or use a tart pan, if preferred). Set aside in the fridge.
2. Mix the peach syrup and fruit juice in a small saucepan and bring to the boil. Dissolve the jelly in the hot juice and allow to cool.
3. Beat the cream cheese, cream and castor sugar together until smooth. Gradually beat in the chilled jelly until blended. Spoon into the prepared crust and refrigerate until set. Garnish with the reserved peach slices and, if desired, gooseberries.