Combine graham cracker crumbs, granulated sugar, and melted butter until well blended. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes until lightly golden, then set aside to cool.

Beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add sugar, eggs, and vanilla extract, mixing until well incorporated. Fold in sour cream and heavy cream.

Carefully pour the cheesecake filling over the cooled crust. Smooth the top and place the filled pan inside a larger baking dish filled with hot water. Bake for 60 minutes, or until the center is set.

Let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then transfer it to the refrigerator and chill for at least 4 hours.

Arrange freshly sliced peaches and berries on top. Mix apricot preserves with lemon juice and brush it over the fruit.

Run a warm knife along the edge of the springform pan, release the sides, and cut the cheesecake into wedges.