Directions:

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.

In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Gently fold in the whipped cream until well combined.

Spread half of the cream cheese mixture over the crust.

Arrange half of the peach slices and raspberries over the cream cheese layer.

Spread the remaining cream cheese mixture on top of the fruit layer.

Decorate the top with the remaining peach slices, raspberries, and whipped cream.

Refrigerate for at least 4 hours or until set.