Ingredients

Graham Cracker Crust

• 7 ounces graham crackers (crushed)
• 2 ounces sugar
• 2 ounces butter, melted

Cheesecake Filling

• 2 pounds cream cheese
• ½ pound goat cheese
• 4 eggs
• 1 cup sugar
• 1 teaspoon vanilla

Peach Topping

• 3-4 peaches, sliced
• 1 tablespoon vegetable oil
• Blueberries, optional
• 2 tablespoons apricot jam, heated

Directions

1. Preheat oven to 350°F.
2. For the crust:  Thoroughly combine the graham crackers and melted butter.  Place in a 9″ spring form pan and press into place.  Toast in oven for 5 minutes.  Remove and let cool.
3. For the cheesecake:  In a mixing bowl, beat all the ingredients together to thoroughly combine.  Fill pan and place on middle.  Reduce heat to 325°F.  Place a pan of water on a rack below the cheesecake.  Bake for 1 hour.  When done remove from oven and cool.
4. For the topping:  While the cheesecake is baking.  Preheat barbecue.  Cover peaches with oil.  Grill 2-3 minutes a side.  Place on top of cheesecake in circular pattern.  Brush with apricot jam.