Step 1: Prepare the Crust

1. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
2. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon to pack it tightly.
3. Chill the crust in the refrigerator for 10-15 minutes to firm up while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer until smooth and creamy.
2. Add the heavy cream, powdered sugar, vanilla extract, and sour cream (if using). Continue to beat on medium speed until the mixture thickens and forms soft peaks.
3. Once the filling is smooth and fluffy, spread it evenly over the chilled crust in the springform pan.

Step 3: Prepare the Fruit Topping

1. In a small bowl, toss the sliced peaches, strawberries, and blueberries together. Drizzle with honey and lemon juice (if using). Gently mix to coat the fruit.
2. Let the fruit sit for about 5 minutes to release some of its juices and become slightly macerated.

Step 4: Assemble the Cheesecake

1. Spoon the prepared fruit topping over the cheesecake filling, spreading it evenly to cover the surface.
2. For a decorative touch, you can arrange the fruit in a circular pattern or randomly scatter it across the top.

Step 5: Chill and Serve

1. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set.
2. Once ready to serve, remove the cheesecake from the springform pan and transfer it to a serving platter.
3. Slice and serve chilled, optionally garnished with additional mint leaves or a drizzle of honey.