Preheat your oven to 325°F (163°C) to ensure it's nice and hot when you're ready to bake. Grease a 9-inch springform pan thoroughly, making sure to cover the bottom and sides to help with easy removal later.

In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and the melted unsalted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer. Set aside while you make the filling. I always use the bottom of a flat cup to compact the crust and create a sturdy base.

Using a large mixing bowl and an electric mixer, beat the cream cheese at room temperature until it is smooth and creamy, ensuring there are no lumps. Add in the remaining 1 cup of granulated sugar and vanilla extract, beating until everything is well combined and the batter looks silky.

Add the eggs to the cream cheese mixture one at a time, beating well after each addition to fully incorporate. After all eggs are mixed in and the batter is smooth, gently fold in the sour cream until just combined. This prevents overmixing, which can lead to cracks in the cheesecake.

Pour the cheesecake batter over the prepared graham cracker crust in the springform pan, using a spatula to even out the top if needed. Arrange the peach slices and assorted fresh berries over the top of the batter. I try to make a pretty pattern with the fruit, but you can be as artistic or simple as you like.

Bake the assembled cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Remove from the oven and allow to cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to help it set and develop its flavor before serving. For best results, I like to run a knife around the edge after cooling to loosen the cake from the pan.