Peach Raspberry Cheesecake

Preheat oven to 350°F (175°C).
In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition.
Gently fold in diced peaches and raspberries.
Pour the mixture over the crust.
Bake for 50-60 minutes, or until the center is set.
Allow to cool, then refrigerate for at least 4 hours.
Before serving, heat peach preserves in the microwave for 30 seconds and drizzle over the cheesecake.