Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan.

Bake the crust at 350°F (175°C) for 8-10 minutes until golden brown. Allow it to cool completely before adding the filling.

Make the cheesecake filling by beating cream cheese until smooth. Gradually add granulated sugar, vanilla extract, and lemon juice, ensuring it blends well.

Whip heavy cream in a separate bowl until stiff peaks form, then fold it into the cream cheese mixture.

Pour the filling over the cooled crust and smooth the top with a spatula.

Cover and refrigerate for at least 4 hours, preferably overnight, to set.

Prepare the topping by arranging sliced peaches and mixed berries artfully over the chilled cheesecake.

Garnish with fresh mint leaves before serving.

Carefully slice and serve the cheesecake.