Combine chopped peaches and sugar in a medium pan and cook over medium-high heat until it boils. Reduce heat to medium low and let it simmer about 10 minutes. Pour in lemon juice and cook it for an extra 5 minutes or until it gets thicker and the liquid evaporates, stirring occasionally. Transfer on a large plate or pan and cool completely.

In a medium bowl, combine the biscuit crumbs and melted butter. Put 2 and ½ tablespoons of the mixture into each glass or jar and gently press on it using a spoon.

To make the cheesecake filling, combine all the ingredients using a food processor. Fill about ¾ of each glass or jar with this mixture.

Top each with cold peach jam. And add a teaspoon of the remaining cheesecake filling on top of the jam. Refrigerate 2-3 hours.

Garnish each with a cherry and a tiny sprig of fresh mint before serving.