Peach And Blueberry Cheesecake - cooking recipe

Ingredients

32 squares graham crackers
1/3 cup flaked coconut
10 tbsp (1 1/4 sticks) butter, melted
1 tbsp unflavored gelatin
2 pkg (8 oz each) cream cheese, at room temperature
2/3 cup sugar
1 cup sour cream, at room temperature
1 can (15 oz) peach slices in natural juice, drained
1 2/3 cups blueberries, plus additional for garnish

Preparation

Grease a foil-lined 11 x 7 inch baking pan, extending the foil over long sides for handles.
Process graham crackers and coconut in a food processor until ground. Add butter and process until combined. Press evenly into prepared pan. Freeze for 10 mins.
Meanwhile, sprinkle gelatin over 2 tbsp boiling water in a small bowl; stir until completely dissolved. Cool to room temperature.
Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until smooth. Add sour cream; beat until mixture is combined. Stir in gelatin. Gently fold in peaches and blueberries. Spoon into prepared pan; smooth top with a spatula.
Refrigerate for 6 hours or until set. Cut into 12 pieces. Garnish with additional blueberries.