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1. In a bowl, crush the biscuits into coarse crumbs and stir in the melted butter. Divide the mixture between 4 serving glasses. Mix the nectarine pieces and raspberry pieces together and add on top of the base.
2. In a large bowl, add the cream cheese and beat well. Add the castor sugar and lemon juice. Mix until smooth.
3. In a separate bowl, whip the cream to the stiff peak stage. Gently fold the cream into the cheesecake mixture.
4. Add some of the cheesecake mixture to each bowl, then top with a layer of fruit. Repeat the layering finishing with a dollop of cheesecake.
5. Top with a cherry and chill for 1 hour before serving.
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