2 1/2 pounds cream cheese, room temperature
4 eggs
1 1/2 cups sugar
1 1/2 teaspoon vanilla extract
1/4 pint raspberries, red or black
1 peach, cored, peeled, diced
1/2 cup Chambord or raspberry Schnapps
2 cups graham cracker crumbs
1/2 pound 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 350F for 45 to 60 minutes. The top of the cake should be slightly brown, but still be semisoft. Refrigerate for 24 hours before serving. Serves: 12.
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