Peach and Raspberry (Print Version)

# Ingredients:

01 - 1 cup raspberries, fresh.
02 - 1½ cups biscuit crumbs, finely crushed.
03 - 1 cup peaches, thin slices.
04 - 4 large eggs.
05 - Extra fruit and mint leaves to decorate.
06 - ⅓ cup butter, melted.
07 - 2 spoons of white sugar.
08 - 1 cup sour cream.
09 - 4 cups softened cream cheese.
10 - 1 teaspoon of real vanilla flavor.
11 - 1 cup sugar, granulated.

# Instructions:

01 - Set your oven temperature to 325°F and let it warm up.
02 - Stir together the biscuit crumbs, melted butter, and sugar in a bowl.
03 - Spread the crumb mix firmly into the bottom of a greased 9-inch springform pan.
04 - Using a hand mixer, whip the cream cheese until fluffy.
05 - Add the sugar and vanilla extract, and mix until smooth.
06 - Crack in one egg at a time, beating thoroughly after each one.
07 - Gently stir in the sour cream so it's fully combined.
08 - Spoon half of the cheesecake mixture over the crust evenly and smooth it out.
09 - Spread half of the peach slices and raspberries on top of the first cheesecake layer.
10 - Pour the remaining cheesecake mixture gently over the fruit layer.
11 - Arrange the rest of the peaches and raspberries over the last cheesecake layer.
12 - Bake in the oven for 50 minutes or until set in the middle.
13 - Take the cake out and leave it to cool at room temperature.
14 - Place the cheesecake in the fridge to chill for at least 4 hours.
15 - Before eating, top with whipped cream, mint, or extra fruit.

# Notes:

01 - Let all your ingredients sit out to warm up to room temp first.
02 - Cool the cheesecake slowly to avoid cracks forming.
03 - Refrigerate leftovers for up to five days.

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