Pulverize digestive biscuits into fine crumbs, mix with melted butter, and press firmly into a lined twenty-two centimeter springform pan to make an even base.
Refrigerate the biscuit crust for thirty minutes while blooming powdered gelatin in cold water according to package directions, ensuring every granule becomes fully hydrated before heating.
Beat cream cheese with sugar and vanilla until smooth, then whip most of the heavy cream separately to soft peaks, keeping both mixtures properly chilled.
Heat the remaining cream gently with the bloomed gelatin until dissolved, cool slightly, and whisk into a small portion of cheese mixture before combining everything.
Fold whipped cream into the filling, spread evenly over the biscuit base, and chill for at least six hours until firm enough to unmold safely.
Arrange drained peach slices, fresh nectarine wedges, and toasted almonds over the chilled cake just before cutting, preventing fruit syrup from softening the biscuit crust.
