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

In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy. Gradually add in the granulated sugar, continuing to mix until well incorporated. Next, add the sour cream, lemon juice, and eggs one at a time, mixing on low until fully combined. Be careful not to overmix.

Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Place the springform pan in the preheated oven and bake for 50-60 minutes. You'll know it's done when the edges are set, but the center remains slightly wobbly.

Once cooled, transfer the cheesecake to a wire rack. Allow it to cool to room temperature for about 30-45 minutes, then cover it with plastic wrap or aluminum foil. Refrigerate for at least four hours, or overnight, to let it firm up and enhance the flavors.

While the cheesecake sets in the refrigerator, prepare the fresh fruit topping. In a separate bowl, toss the sliced fresh peaches and mixed berries with honey or maple syrup for added sweetness. Let this mixture marinate for 15-20 minutes.

When you’re ready to serve, carefully remove the cheesecake from the springform pan. Top it generously with the marinated fruit. If desired, garnish with fresh mint leaves for a refreshing touch. Slice your Berry and Peach Cheesecake into wedges.