Peach and Raspberry Cheesecake

1. Using a fork, combine the crushed cookie wafers, brown sugar, and butter until they resemble the consistency of wet sand.
2. Place a cut circle of parchment paper into the bottom of the cheesecake pan and lightly spray the sides of the pan with a non-stick cooking spray.
3. Press the cookie crumb mixture into the bottom of the pan and about ¼ of an inch up the sides of the pan.
4. Place the crust in the freezer to set while the filling is being prepared.

How to Make Cheesecake Filling

1. In a large mixing bowl, beat cream cheese until light and fluffy.
2. Add sugar, and vanilla extract and beat until thoroughly combined and the mixture is smooth and creamy. Add vanilla extract and sour cream and mix until combined.
3. Add in eggs, one at a time, mixing after each just until combined.
4. Mix in flour on low speed.
5. Divide mixture into two bowls with ⅔ in one bowl and ⅓ in the other.
6. Mash well or puree 1 c. raspberries and ¼ c. sugar
7. Mix 1 c. diced peaches with ¼ c. sugar.
8. Fold in the peach mixture into the ⅔ bowl.
9. Fold in the raspberry mixture and the raspberry extract (if you choose to use it) into the ⅓ bowl. If you like a darker pink color, you can add in a drop of red food coloring at this point if you like.
10. Pour ½ of the peach filling into the prepared crust. Add ½ of the raspberry filling and swirl with a butter knife or skewer.
11. Repeat this process with the second halves of each mixture.
12. Cover pan with foil and seal edges.
13. Add 1½ cups of water to the bottom of the Instant Pot, place cheesecake on the trivet, and lower into the Instant Pot. Seal pot and cook on high pressure for 50 minutes.
14. Allow to sit in the pot for 10 minutes, then release pressure and remove from the Instant Pot. The Cheesecake should jiggle slightly in the center. If too liquidy, return to pot and cook for an additional 5-min
15. Remove to a wire rack and cool in pan before removing pan ring.
16. Once the cheesecake has cooled, thickly spread the whipped cream topping over the surface and garnish with peaches and fresh raspberries.  Chill for several hours before serving.

How to Make Whipped Cream-Cream Cheese Frosting

1. In a small bowl beat whipping cream until stiff peaks begin to form; set aside.
2. In a large bowl combine the cream cheese, sugar, and vanilla. Beat until the mixture is smooth, then fold in the whipped cream.