Preheat your oven to 350°F (175°C). Combine graham cracker crumbs with melted unsalted butter until resembling wet sand, then press into the bottom of a 9-inch springform pan and bake for 8-10 minutes. Allow to cool completely.

In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth. Gradually add sugar and sour cream, mixing until combined. Incorporate eggs, one at a time, mixing gently.

Pour filling over cooled crust and bake for 45-50 minutes at 325°F (160°C), until center is set but slightly jiggly. Cool in the oven for about 1 hour with door cracked.

Let the cheesecake sit at room temperature for another 30 minutes. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Wash and slice fresh berries and arrange on top of the chilled cheesecake before serving.