Peach Raspberry Cheesecake

Warm up the peach and raspberry jams separately, then dollop them onto the cheesecake. Use a toothpick to swirl the jams around to create a pattern.
Bake for about 40 minutes. Once done, turn off the oven but leave the door closed and let the cheesecake sit for another hour.
Chill the cheesecake in the fridge for at least 4 hours.
When ready to serve, garnish with whipped cream, fresh peach slices, raspberries, and a sprinkle of powdered sugar.
Enjoy your delicious creation!
Prep Time: 30 minutes | Cooking Time: 50 minutes | Total Time: 5 hours 20 minutes | Calories: 410 per slice | Servings: 12 slices