Ingredients:
1Β½ cups graham cracker crumbs 
ΒΌ cup sugar 
Β½ cup melted butter 
24 oz softened cream cheese 
1 cup sugar
1 tsp vanilla extract 
Β½ cup sour cream 
2 ripe peaches, sliced 
1 cup fresh raspberries 
1Β½ cups cold heavy cream 
Whipped cream for topping 
Mint leaves for garnish 
Instructions:
Make the crust:
In a bowl, mix graham cracker crumbs, ΒΌ cup sugar, and melted butter. Press the mix into a 9-inch springform pan to form the crust. Chill it in the fridge for 15 minutes to set. 
Make the filling:
In a big bowl, beat the cream cheese and 1 cup sugar until smooth. Add vanilla and sour cream, and mix well. In another bowl, whip the heavy cream until it forms stiff peaks. Gently fold it into the cream cheese mix until smooth. 
Assemble the cake:
Pour half of the cheesecake mix over the crust. Layer half of the peach slices and raspberries on top. Add the rest of the cheesecake mix and smooth the top. Add the remaining peach and raspberry slices.
and raspberries on top. Add the rest of the cheesecake mix and smooth the top. Add the remaining peach and raspberry slices. Chill the cake:
Cover and refrigerate for at least 4 hours or overnight to set.
Serve and enjoy:
Before serving, top with whipped cream, fresh peach slices, raspberries, and mint leaves. 
Prep Time: 20 mins
Chill Time: 4 hours
Total Time: 4 hrs 20 mins
Servings: 10
Calories: 360 kcal per slice
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