Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
1/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
2 cups fresh peach slices
1 cup fresh raspberries
1/4 cup raspberry sauce
Whipped cream for garnish
Fresh mint leaves for garnish
Directions:
Preheat the oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until well combined.
Pour half of the cream cheese mixture over the crust. Arrange peach slices over the cream cheese mixture, then pour the remaining cream cheese mixture over the peaches.
Bake in the preheated oven for 55-60 minutes, or until the center is set. Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, arrange fresh raspberries on top and drizzle with raspberry sauce. Garnish with whipped cream and mint leaves.
