In a medium bowl, combine the graham cracker crumbs, ½ cup sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust in a preheated oven at 350°F (175°C) for about 10 minutes, or until set and lightly golden. Allow it to cool while preparing the filling.

In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar and 1 teaspoon of vanilla extract using an electric mixer until the mixture is smooth and fluffy. Gradually add the eggs, one at a time, mixing gently after each addition to avoid overmixing. Finally, fold in 1 cup of sour cream until fully blended for a creamy consistency.

Once your crust has cooled, pour the cheesecake filling over the prepared crust in the springform pan. Spread the filling evenly with a spatula, smoothing the top as you go.

Decoratively arrange the sliced peaches and fresh mixed berries over the top of the cheesecake filling. Distribute them evenly for an inviting presentation.

Place the springform pan in the oven and bake at 325°F (160°C) for approximately 45-55 minutes, or until the edges are set but the center remains slightly jiggly. Let the cheesecake cool gradually inside for about an hour.

After the cheesecake has cooled in the oven, transfer it to the refrigerator and chill for a minimum of 4 hours. Slice into wedges and consider garnishing with additional fresh fruits.