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Crust Setup: Preheat your oven to 325°F (162°C). Mix the biscuit crumbs with melted butter and sugar, then press firmly into the bottom of a greased 9-inch springform pan.
Cheesecake Base: In a bowl, blend cream cheese with sugar and vanilla until smooth. Incorporate eggs one at a time, then fold in the sour cream.
Fruity Creation: Pour half of the cheesecake mixture over the crust. Layer with sliced peaches and raspberries, then top with the remaining mixture.
Bake Perfection: Arrange additional peach slices and raspberries on top. Bake for 50 minutes, or until set.
Chill & Serve: Let cool, then chill for at least 4 hours in the refrigerator. Garnish with whipped cream, fresh peach slices, raspberries, and mint before serving.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Additional Cooling and Chilling Time: 5 hours | Total Time: ~6 hours 15 minutes | Kcal: 540 kcal | Servings: 12 servings
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