Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, sugar, and optional cinnamon. Mix until well blended. Press mixture firmly into the base of a 9-inch springform pan. Bake for 10 minutes until golden, then let cool completely.

In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and fluffy. Gradually add sugar, then introduce eggs one at a time, mixing well. Add vanilla extract and sour cream; gently fold in fresh raspberries and diced peaches.

Pour filling over the cooled crust and smooth the top. Bake in the preheated oven for approximately 50 minutes. Turn off the oven, crack the door, and let cool inside for about 1 hour.

Chill in the refrigerator for at least 2 hours, preferably overnight. Before serving, garnish with fresh raspberries, peach slices, and optional peach preserves.