1 c. crushed graham crackers
1 tsp. sugar
1/2 tsp. cinnamon
3 tbsp. melted butter
1 (16 oz.) pkg. cream cheese
1 qt. vanilla ice cream
3/4 c. raspberry preserves
1/2 c. heavy cream
Sliced peaches

Combine crumbs, sugar, cinnamon and butter; press into a springform pan. Chill. Beat cream cheese until soft. Soften ice cream in chilled bowl, then mix with cream cheese and cover crumb mixture in spring form pan. Drizzle raspberry preserves over layer, then top with peaches. Freeze. Garnish with whipped cream.