Directions:
1. Combine the graham cracker crumbs, ¼ cup of sugar, and melted butter in a medium bowl. Mix well and press the mixture into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator while preparing the filling.
2. In a large bowl, beat the softened cream cheese with 1 cup of sugar until the mixture is smooth and creamy. Add the vanilla extract and mix thoroughly.
3. Gently fold in the whipped cream until the mixture is well combined.
4. Spread the cream cheese mixture evenly over the chilled crust.
5. Refrigerate the cheesecake for at least 4 hours, or overnight, until it is fully set.
6. Before serving, top the cheesecake with fresh peach slices, fresh blueberries, and a drizzle of mixed peach and blueberry sauce.
Prep Time: 30 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 30 minutes | Kcal: 450 kcal per slice | Servings: 12 servings
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