Mix crushed cookies with butter, press firmly on serving bowl, refrigerate for 30 minutes.
FOR FILLING
Blend half peaches with ¼ cup sugar syrup into a puree, finely chopped remaining peaches, dissolved gelatin in ¼ cup water, add dissolved gelatin to peach puree, mix with half whipped cream, pour on top of biscuit base.
Leave to set until firm, top with finely chopped peach cubes, decorate with chocolate chips or grated chocolate, serve chilled.