In a heatproof container, mix water and powdered gelatin, let it sit for 10 minutes to soften. Heat in a microwave at 600W for about 20 seconds and stir to dissolve the gelatin.

Place biscuits in a plastic bag and crush them finely with a rolling pin. Add melted butter and knead together.

Press the biscuit mixture into a mold using a spoon and refrigerate for about 20 minutes to set.

In a bowl, mix cream cheese, yogurt, sugar, and lemon juice with a hand mixer until smooth. Gradually add heavy cream and mix until uniform.

Add the dissolved gelatin from step 1 to the cream cheese mixture and stir well. Pour into the mold from step 3 and refrigerate for about 2 hours to set.

Slice white and yellow peaches into 7-8mm thick pieces.

For the jelly layer, mix 60cc water with powdered gelatin in a bowl and let it sit for 10 minutes to soften.

In a saucepan, heat peach syrup and sugar until just before boiling. Add softened gelatin and stir until dissolved. Remove from heat and add the remaining 140cc water, then let cool.

Arrange white and yellow peach slices alternately in a rose pattern on the set cheesecake.