Method
First make the Melba sauce. Peel and stone the peaches. Rough dice. Pour the cold water into a pan. Add the sugar and vanilla pod. Bring to the boil and allow to bubble for 2-3 minutes until syrupy. Add the peaches and simmer for 4-4 minutes until the fruit has softened and lost its shape. Remove from the heat. Add the raspberries and allow to cool. Remove the vanilla pod. Crush the biscuits. Melt the butter in a pan over a low heat. Stir in the biscuit crumbs. Divide the crumb mixture evenly amongst the six serving glasses. Place the cream cheese into a bowl. Beat with a spoon until soft. Scrape the seeds from the vanilla pod and add to the cheese. Pour in the cream. Whisk until thick. Divide evenly amongst the glasses., pouring over the biscuit crumb. Chill for half an hour. Pour over the Melba sauce. Garnish with fresh mint. Serve.