Grind 100 g Amarettini and butter biscuits in the universal chopper (not too fine). Melt butter. Mix butter and breadcrumbs. Spread the bottom of a rectangular springform pan (23 x 23 cm) thinly with oil. Put butter crumbs into the form and press them evenly on the bottom.
Put it in a cold place. Put the peaches in a sieve and drain. Soak gelatine in cold water. Squeeze lemon. Mix cream cheese, yoghurt, lemon juice, vanillin sugar and sugar. Melt the squeezed gelatine in a small pot. Stir in 4 tablespoons of cream, then stir into the rest of the cream. Chill the cream for about 15 minutes until it starts to gel. Whip the cream until stiff and fold into the cream. Fill 1/3 of the cream into the springform pan, then spread the peach halves on the base, up to about 4 pieces.
Stir in 4 tablespoons of cream, then stir into the rest of the cream. Chill the cream for about 15 minutes until it starts to gel. Whip the cream until stiff and fold into the cream. Fill 1/3 of the cream into the springform pan, then spread the peach halves on the base, up to about 4 pieces. Pour the rest of the cream on top and chill for 3-4 hours. Cut the peach halves into slices. Remove the cake from the tin and decorate with the remaining amarettini and peach slices.
waiting time approx. 4 hours