Preheat the oven to 325°F (160°C).

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 10 minutes, then set aside to cool.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar, mixing well. Beat in the vanilla extract. Add the eggs one at a time, beating well after each addition. Blend in the sour cream and heavy cream until the mixture is smooth and creamy. Pour the filling over the prepared crust, spreading evenly.

Bake in the preheated oven for about 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, leave the door slightly open, and let the cheesecake cool in the oven for about 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.

In a bowl, gently toss the fresh raspberries, blueberries, and strawberries with confectioners’ sugar. Arrange the berries on top of the cooled cheesecake. Garnish with mint leaves if desired.

Carefully remove the sides of the springform pan. Serve chilled.