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Your oven to 325°F (165°C).
The graham cracker crumbs with the melted butter in a mixing bowl. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
The softened cream cheese until smooth and creamy in a large bowl. Gradually add the powdered sugar and vanilla, mixing well.
The heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well blended.
The cream cheese mixture over the prepared crust, smoothing the top with a spatula.
In the preheated oven for about 40-50 minutes, until the center is set and slightly jiggly.
The cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or ideally overnight to allow it to firm up.
Your cheesecake with the sliced peaches and raspberries before serving. Enjoy!