Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 10 minutes, then remove and let cool.

Cheesecake Filling

Make the filling

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and mix until well combined. Add sour cream and vanilla extract, mixing until smooth. Add eggs one at a time, mixing well after each addition. Pour the filling into the cooled crust.

Bake the cheesecake

Bake the cheesecake at 325°F (160°C) for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Chill

After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight.

Berry Compote Preparation

Make the berry compote

In a saucepan over medium heat, combine mixed berries, sugar, and lemon juice. Cook for about 10-15 minutes, stirring occasionally until the berries release their juices and the mixture thickens slightly. Remove from heat and let cool.

Serving

Serve

Slice the chilled cheesecake and serve with the berry compote drizzled on top.