Heat oven to 350°F.

Grease an 8-inch springform pan. Sprinkle bottom with cracker crumbs. Mix sugar and cornstarch in a large bowl.

Add cream cheese and beat with electric mixer on medium speed until smooth.

Beat in eggs with vanilla until blended. Reduce mixer speed to low, add cream and beat until blended. Pour into pan and spread smooth. Bake 1 hour or until a pick inserted near center comes out clean, but center of cake is still somewhat damp. Cool in pan on wire rack, moving as little as possible (cake will set completely as it cools.) Cover loosely and refrigerate overnight or up to 3 days.

Up to 1 hour before serving, run a knife around edges of cake to loosen cake and remove pan sides. Mound peaches in a border over top of cake and fill the center with blueberries. Melt jam in a saucepan over low heat or in the microwave. Stir through a strainer. Brush the jam over the fruit for a glaze to make them shiny and plump.

Servings: 12