Embrace the essence of summer gatherings with this effortlessly elegant Peach Raspberry Cheesecake recipe. Delightfully sweet peaches and tangy raspberries swirl through a creamy cheesecake, nestled atop a buttery graham cracker crust. It’s a dessert that promises to steal the show!

1. *Preheat the oven* to 325°F (163°C). Grease a springform pan.

2. *Prepare the Crust:* Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of the prepared pan. Bake for 10 minutes.

3. *Prepare the Cheesecake Filling:* Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.

4. *Layering:* Pour half of the cream cheese mixture over the crust. Arrange sliced peaches over the cream cheese layer, then pour the remaining mixture over the peaches.

5. *Create the Swirl:* Warm peach and raspberry jams separately, then dollop onto the cheesecake. Use a toothpick to create swirls.

6. *Bake:* Bake for 40 minutes. Turn off the oven, leave the door closed, and let it sit for another hour.

7. *Chill:* Chill in the refrigerator for at least 4 hours.

8. *Garnish:* Before serving, garnish with whipped cream, fresh peach slices, raspberries, and a dusting of powdered sugar.

**Nutritional Information (per slice):**

– Calories: 410 kcal

– Prep Time: 30 minutes

– Cooking Time: 50 minutes

– Total Time: 5 hours 20 minutes

– Servings: 12 slices