Base: Preheat oven to 175 C. Mix ground biscuits, cinnamon and sugar and mix well. Add melted butter and stir until evenly mixed. The resulting mixture pour in cake form with unbuckle countries, with a diameter of about 23 cm. Press the mixture with your fingers on the bottom of the form. Bake for 10 minutes and cool. Filling: Pour the gelatin in 1/2 cup cold water, stir until dissolved and leave to swell. Place the egg yolks, milk and 1/2 cup of the sugar in a small bowl and refractory mix on a water bath until the sugar dissolves and the mixture begins to thicken. Pour the swollen gelatin and stir until gelatin is completely dissolved. Remove from heat and cool. Beat cream the feta cheese until smooth cream. Add lemon juice, vanilla and zest and stir until absorbed. Add gradually cooled gelatin cream, stir until evenly mixed. Add the yogurt and ground peaches, stir until everything is well mixed. Beat cream with 1/4 cup sugar until thick and add cream, stir. Beat the egg whites until thick snow and add them to and cream, stir until absorbed. Pour the mixture on up the cold base. Place in refrigerator for at least 4 hours. Topping: Beat the cream with the sugar until thick cream. Remove the cheesecake from the refrigerator, lightly pass knife around the inside of the mold. Carefully remove the parties. Namezhete cheesecake with cream on top, sprinkle with almonds and garnish with peaches. Place in the refrigerator. The cream is very tasty and light, more a parfait than heavy and greasy cheesecake. * If you worry about raw egg whites, skip them and increase the cream into the cream with half a cup.