1. Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.

2. Beat the cream cheese in a large bowl until smooth, about 2–3 minutes. Add sugar and beat again until creamy. Mix in sour cream, heavy cream, flour, vanilla extract, and salt. Blend until fully combined.

3. Add eggs one at a time, mixing on low speed until just incorporated. Do not overmix. Pour the filling over the cooled crust and tap the pan gently to remove air bubbles.

4. Place the springform pan in a larger roasting pan. Fill the outer pan with 1 inch of hot water. Bake for 1 hour and 15 minutes until edges are set but center is slightly jiggly.

5. Turn off the oven, crack the oven door, and let the cheesecake sit inside for 1 hour. Then remove from oven and cool completely at room temperature.

6. Refrigerate the cheesecake for at least 6 hours or overnight. Once chilled, top with fresh berries and mint leaves.

7. Carefully remove the cheesecake from the springform pan. Slice using a warm knife for clean cuts. Serve chilled.