**Ingredients:**
*For the Crust:*
– 1 1/2 cups graham cracker crumbs
– 1/3 cup unsalted butter, melted
– 1/4 cup granulated sugar
*For the Cheesecake:*
– 2 cups cream cheese, at room temperature
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup sour cream
*For the Peach Raspberry Swirl:*
– 1/2 cup peach jam
– 1/2 cup raspberry jam
– Fresh peach slices and raspberries for garnish
*For the Topping:*
– 1 cup whipped cream
– Powdered sugar for dusting
**Directions:**
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.