Preheat your oven to 325°F (163°C).
Mix graham cracker crumbs, melted butter, and sugar for the crust. Press into a springform pan and bake for 10 minutes.
Beat cream cheese and sugar until smooth. Add eggs, vanilla extract, and sour cream. Pour half of the mixture over the baked crust. Add peach slices and pour the rest of the mixture.
Warm peach and raspberry jams separately, then swirl them onto the cheesecake.
Bake for about 40 minutes. Chill in the fridge for at least 4 hours.
Garnish with whipped cream, peach slices, raspberries, and powdered sugar before serving.
