Prepare the Crust:

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Chill the crust in the fridge while you prepare the filling.

Make the Cheesecake Filling:

Beat the softened cream cheese in a large bowl until smooth and creamy. Add powdered sugar, vanilla extract, and sour cream, and continue beating until light and fluffy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

Assemble the Cheesecake:

Pour the cheesecake filling onto the chilled graham cracker crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours (or overnight) to let the cheesecake set.

Add the Fruit Topping:

After the cheesecake has set, carefully remove it from the pan and transfer to a serving platter. Top with sliced strawberries, blueberries, raspberries, and peaches. Optionally, garnish with fresh mint leaves.

Serve and Enjoy!

Slice and serve chilled. Enjoy the creamy, fruity goodness of this summer dessert!