Prepare the Crust:

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place in the freezer to set while you prepare the filling.

Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and mix to combine.

Gently fold in the whipped heavy cream until fully incorporated and the mixture is light and airy.

Assemble the Cheesecake:

Spread the cream cheese filling evenly over the chilled crust, smoothing the top with a spatula.

Add the Fruit Topping:

Arrange the peach slices and raspberries on top of the cheesecake in a decorative pattern. For a glossy finish, warm the jam slightly and brush it over the fruit.

Chill:

Cover the cheesecake and refrigerate for at least 4–6 hours, or overnight, to allow it to set completely.

Serve:

Remove the cheesecake from the springform pan, slice, and serve chilled.