Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.​

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed.​

Press the mixture firmly into the bottom of the prepared pan to form an even crust.​

Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.​

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.​

Gradually add sugar, beating until well combined.​

Add eggs one at a time, beating well after each addition.​

Mix in vanilla extract, sour cream, and lemon juice until the filling is smooth.​

Pour the cheesecake filling over the cooled crust, spreading it evenly.​

Bake for 45-50 minutes, or until the center is set and slightly jiggly.​

Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for about 30 minutes to prevent cracking.​

Remove the cheesecake from the oven and transfer it to a wire rack to cool completely.​

Once cooled, arrange sliced strawberries, blueberries, raspberries, and peach slices on top.​

If desired, warm apricot jam until liquid and brush over the fruit for a glossy finish.​

Refrigerate the cheesecake for at least 2 hours, or overnight for best results.​

Slice and serve your delightful Summer Berry and Peach Cheesecake.​