Raspberry Peach Swirl Cheesecake

Step 1: Preheat your oven to 325°F (163°C).
Step 2: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan to form the crust.
Step 3: In another bowl, beat the cream cheese until smooth. Add in granulated sugar and cornstarch, mixing until well combined.
Step 4: Add eggs one at a time, mixing well after each addition. Then add sour cream, heavy cream, vanilla, lemon juice, and rose water, blending until smooth.
Step 5: Gently fold in raspberry and peach preserves.
Step 6: Pour the cheesecake filling over the crust in the springform pan.
Step 7: Bake for 60 minutes or until the center is set but still slightly jiggly.
Step 8: Remove from oven and let cool completely. Refrigerate for at least 4 hours before serving.
Step 9: For the compote, combine raspberries, peaches, sugar, and water in a saucepan. Cook over medium heat until the mixture thickens.
Step 10: Top the cheesecake with the fruit compote before serving.