2 1/2 lbs. cream cheese, room temperature
4 eggs
1 1/2 c. sugar
1 1/2 tsp. vanilla extract
1/4 pt. raspberries, red or black
1 peach, cored, peeled, diced
1/2 c. Chambord or raspberry schnapps
2 c. graham cracker crumbs
1/2 lb. butter, melted

Blend cream cheese and sugar in an electric mixer until smooth. Add eggs and vanilla and blend well. Add washed fruit and liquor to mixture; blend.

For crust: Add melted butter to graham cracker crumbs and mix. Press graham crumb mixture into a springform cake pan. Cover the bottom and sides.

Pour cream cheese batter into pan and bake in oven at 350°F for 45-60 minutes. The top of the cake should be slightly brown, but will still be semi-soft.

Refrigerate for 24 hours before serving.

Serves: 12. (Prep and Cooking Time: 45 minutes to 1 hour)