Combine crushed gluten-free graham crackers, melted butter, brown sugar, chopped pecans, and oat flour in a food processor. Press this mixture firmly into the bottoms of your pans and freeze for 30 minutes to set.

Preheat your oven to 325°F. Bake the crusts for 15 minutes until lightly golden. Once done, allow them to cool completely before adding the filling.

Heat the whipping cream in a saucepan until it starts steaming, but don’t let it boil. Strain the cream through fresh hay into a bowl, then add the dried woodruff and saffron. Cool and refrigerate this infusion overnight for maximum flavor.

Halve the ripe peaches and place them on a baking tray. Bake at 400°F for 40 minutes until they're soft. Let them cool down and then puree; reserve ⅓ cup of the puree for later use.

Bloom the gelatin in the amaretto according to package instructions. In a separate bowl, whip the infused cream until light and airy. In another bowl, beat cream cheese with honey and the peach puree, then gently fold them together. Add the bloomed gelatin and whip again until the mixture is fluffy.

Spoon the filling into the cooled crusts and smooth the tops with a spatula. For a fun texture, cover the tops with oiled bubble wrap and refrigerate for 24 hours to set.

Steep your choice of herbs in boiling water, then dissolve the honey into this mixture. Stir in the bloomed gelatin, let it cool, and carefully pour it over the tops of the cheesecakes.

Refrigerate the cheesecakes until fully set, about 4 hours, or overnight. Gently unmold and serve chilled for a refreshing summer treat.