Summer Bliss Peach Raspberry (Print Version)

# Ingredients:

→ Crust

01 - 1 1/2 cups crushed digestive biscuits
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Cheesecake Mixture

04 - 4 cups cream cheese, softened
05 - 1 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 4 large eggs
08 - 1 cup sour cream

→ Fruit Layer

09 - 1 cup fresh peaches, thinly sliced
10 - 1 cup fresh raspberries

# Instructions:

01 - Preheat oven to 325°F (162°C). Mix biscuit crumbs, melted butter, and sugar. Press into the bottom of a greased 9-inch springform pan.
02 - Blend cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, then fold in sour cream.
03 - Pour half of the cheesecake mixture over the crust. Layer peaches and raspberries over the mixture, then top with the remaining mixture.
04 - Arrange peach slices and raspberries on top. Bake for 50 minutes or until set.
05 - Cool, then chill in the refrigerator for at least 4 hours. Garnish with whipped cream, peach slices, raspberries, and mint.

# Notes:

01 - Ensure all ingredients are at room temperature for a smooth batter.
02 - Chill the cheesecake properly to allow it to firm up.

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