1/2 cup whipped cream
Fresh raspberries and peach slices for garnish
Directions:
Prepare the crust: Combine the crushed biscuits and melted butter. Press into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
Cream cheese layer: Beat the cream cheese with sugar until smooth. Add eggs one at a time, then vanilla, mixing just until incorporated. Pour half over the crust.
Arrange the fruit: Evenly distribute the sliced peaches and raspberries.then pour remaininig cream cheese.
Bake: Preheat oven to 325°F (165°C). Bake for 50 minutes, or until set but slightly wobbly in the center. Cool completely, then refrigerate for at least 4 hours.
Prepare the Peach Glaze: In a saucepan, combine peach slices, sugar, water, and lemon juice. Bring to a simmer over medium heat, cook until peaches are tender. Add cornstarch mixture, stir until thickened. Cool
Add toppings: Before serving, top with whipped cream, additional fresh fruit, and Peach Glaze.
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