Luscious Peach-Raspberry Cheesecake

ACTIVE TIME: 45 min. TOTAL TIME: 3 hrs. SERVES: 12

2 cups graham cracker crumbs 1 stick unsalted butter, melted

2 (8 oz.) pkgs. cream cheese

1⁄2 cup heavy cream, at room temp. 1 cup sugar, divided

1 lemon, zested and juiced

1 cup peach jam

2 eggs, at room temp.

2 tsp. vanilla extract

5 fresh peaches (about 2 lbs.), peeled, halved and pitted

2 cups fresh raspberries, divided 1 Heat oven to 350°F. Line bottom of 9" springform pan with parchment paper; coat with cooking spray. In bowl, combine crumbs and butter; press into bottom of prepared pan. Bake 10 min.

2 With mixer on medium speed, beat cream cheese, heavy cream and 1⁄4 cup sugar 2 min. Add lemon juice and zest, peach jam, vanilla and 1⁄2 tsp. salt; beat 1 min. Pour over crust. Bake 55 min. Chill in pan 1 hr. or overnight. 3 In pot over high heat, bring 8 cups water and 1⁄2 cup sugar to a boil. Reduce heat to low. Add peaches; let simmer 10 min. Transfer to bowl with slotted spoon; let cool. Meanwhile, in pan over medium heat, simmer 1 cup raspberries, remaining sugar and 1⁄4 cup water 20 min. Strain, if desired; let cool.

4 Unmold cheesecake; drizzle with berry sauce. Arrange fresh fruit on top.