Creating the perfect Mulberry & Earl Grey Cheesecake is a delightful process. Follow these simple steps:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Crust: In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
3. Bake the Crust: Place the crust in the preheated oven and bake for 10 minutes. Remove from the oven and let it cool.
4. Infuse the Cream Cheese: In a small saucepan, heat ½ cup of sour cream with the Earl Grey tea leaves over low heat until warmed. Remove from heat and let it steep for 10 minutes, then strain to remove the leaves and set aside.
5. Mix the Cheesecake Filling: In a large mixing bowl, beat the cream cheese with a hand mixer until smooth. Gradually add the granulated sugar and mix until well combined.
6. Add Eggs: Add the eggs one at a time, mixing well after each addition.
7. Incorporate Remaining Ingredients: Stir in the remaining sour cream, vanilla extract, and lemon juice. Finally, add the strained Earl Grey-infused sour cream and mix until smooth.
8. Add Mulberries: Gently fold in the mulberries to distribute them evenly throughout the batter.
9. Pour Filling into the Crust: Carefully pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
10. Bake the Cheesecake: Bake in the oven for 50-60 minutes, or until the edges are set but the center remains slightly jiggly.
11. Cool the Cheesecake: Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour. This helps prevent cracks. Afterward, refrigerate for at least 4 hours, or overnight for best results.
12. Release and Serve: Once fully chilled, run a knife around the edge of the springform pan before releasing the sides.