INSTRUCTIONS
Combine crushed graham crackers, sugar, and melted butter. Press into the bottom of a springform pan. Set in the fridge to chill.
Preheat oven to 325°F (163°C).
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
Gently fold in diced peaches and raspberries. Pour over crust.
Bake for 55 minutes, or until set. Turn off oven, open door slightly, and let cool for 1 hour.
Whip cream, powdered sugar, and vanilla until stiff peaks form. Spread over cooled cheesecake.
Garnish with sliced peaches and raspberries.
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