Peach Melba Cheesecake Recipe

Preheat the oven to 350°F.

In a bowl, mix graham cracker crumbs and melted butter. Press onto the bottom of a 9-inch springform pan.

In a separate bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition.

Pour half of the cream cheese mixture onto the crust. Drop spoonfuls of peach and raspberry puree on top. Swirl with a knife.

Pour the remaining cream cheese mixture over the fruit swirls. Use a knife to create more swirls.

Bake for 60 minutes or until the center is set. Let it cool in the pan for 10 minutes, then remove the sides of the pan.

Refrigerate for at least 4 hours before serving.

Garnish with fresh peaches and raspberries before serving.