Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, melted unsalted butter, and a pinch of salt. Stir until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely.

While the crust cools, prepare the cheesecake filling. Using a hand or stand mixer, beat softened cream cheese in a large bowl until smooth and creamy, about 2-3 minutes. Gradually add granulated sugar, vanilla extract, and lemon juice, mixing until fully combined. Add eggs one at a time, ensuring each is incorporated before adding the next, taking care not to overmix. Finally, gently mix in the sour cream until the filling is smooth.

Pour the creamy filling into the cooled graham cracker crust, smoothing the top with a spatula. Bake the cheesecake in the preheated oven at 325°F (163°C) for 50-60 minutes. The edges should be set, while the center will remain slightly wobbly—this means it’s perfect! Once baked, turn off the oven but leave the cheesecake inside.

To prevent cracking, crack open the oven door and let the cheesecake cool inside for an hour. Afterward, remove it and allow it to come to room temperature on a wire rack. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours or overnight to let the flavors meld beautifully.

Just before serving, prepare the fresh topping. In a bowl, gently toss the sliced peaches and mixed berries with honey or maple syrup, allowing them to macerate for about 15-20 minutes.

Once you're ready to serve, carefully remove the cheesecake from the springform pan. Generously top the chilled cheesecake with the marinated fruit mixture, making sure to distribute the peaches and berries evenly across the surface. Garnish with fresh mint leaves if desired.