In a medium bowl, combine the graham cracker crumbs with the melted butter. Mix until the crumbs are fully coated. Press this mixture into the bottom of a 9-inch springform pan, making sure it’s compact and even. Chill this crust in the refrigerator while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy.

Gradually add the powdered sugar and continue mixing until well combined.

Add the vanilla extract and sour cream, beating until everything is incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold this whipped cream into the cream cheese mixture to create a fluffy filling.

Pour the cream cheese filling over the chilled graham cracker crust, spreading it evenly.

Top with the mixed berries, pressing them gently into the filling.

Cover the cheesecake and place it in the refrigerator. Allow it to set for at least 4-6 hours, or overnight for best results.

Once set, remove the cheesecake from the springform pan and slice it up. Serve it with extra berries on the side, if desired!