1. Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt. Stir until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
Bake for 10 minutes, then remove from the oven and let it cool completely.

2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Gradually add in the granulated sugar, mixing well after each addition. Add the vanilla extract and blend until fully incorporated.
Add the eggs one at a time, mixing just until combined. Be careful not to overmix.
Stir in the sour cream and lemon juice until the mixture is smooth and creamy.

3. Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes or until the edges are set and the center appears slightly wobbly.
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.

4. Cool and Chill:
Remove the cheesecake from the oven and allow it to cool to room temperature.
Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight for the best texture.

5. Prepare the Topping:
In a bowl, toss the sliced peaches and mixed berries with honey or maple syrup, allowing them to marinate for about 15-20 minutes.

6. Serve the Cheesecake:
Once the cheesecake has chilled, carefully remove it from the springform pan.
Top with the marinated peaches and berries, and garnish with fresh mint leaves if desired.
Slice and serve, enjoying the burst of summer flavors in every bite!