Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lightly greasing it and lining the bottom with parchment paper.

In a medium bowl, combine the graham cracker crumbs, ½ cup of granulated sugar, and melted butter. Mix until the crumbs resemble wet sand.

Press the mixture firmly into the bottom of the prepared springform pan. Bake for about 10 minutes until set and lightly golden. Remove from the oven and let it cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the remaining ½ cup of sugar and continue to beat until combined.

Add the sour cream, eggs, and vanilla extract. Beat on low speed until just combined.

Fold in the diced peaches and mixed berries gently with a spatula.

Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly with a spatula.

Bake in the preheated oven for 55-60 minutes until the edges look firm and the center has a slight jiggle.

Turn off the oven and crack the door to cool the cheesecake gradually for about an hour before transferring it to the refrigerator.

Chill the cheesecake for at least 4 hours, preferably overnight, before removing it from the springform pan.