Crafting the Summer Berry and Peach Cheesecake is a process that yields delicious results. Follow these clear steps to achieve the perfect cheesecake:

1. Prepare the Crust:
– Preheat your oven to 350°F (175°C).
– In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until evenly combined.
– Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust.
– Bake for 10 minutes, then let it cool.

2. Make the Cheesecake Filling:
– In a large bowl, beat the softened cream cheese until smooth and creamy.
– Gradually add granulated sugar and continue beating until well combined.
– Add vanilla extract and mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
– Fold in the sour cream and whipped cream until the mixture is nice and smooth.

3. Bake the Cheesecake:
– Pour the cheesecake filling over the cooled crust in the springform pan.
– Bake for 50-60 minutes, or until the center is slightly jiggly but not liquid.
– Turn off the oven and allow the cheesecake to cool in the oven for 1 hour with the door open.

4. Prepare the Peach Layer:
– In another bowl, toss sliced peaches with lemon juice and brown sugar until fully coated. Let sit for 15 minutes.

5. Prepare the Berry Layer:
– In a separate bowl, combine strawberries, blueberries, and raspberries. Sprinkle with sugar and lemon juice, mixing gently to coat the berries.

6. Assemble the Cheesecake:
– Once the cheesecake has cooled, layer the peach slices evenly over the top.
– Follow by arranging the berry mixture on top of the peaches, creating a colorful display.

7. Chill:
– Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set.

8. Serve and Enjoy:
– When ready to serve, carefully remove the sides of the springform pan.
– Slice the cheesecake and serve chilled.