In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a greased springform pan.

Boil ¼ cup of water and pour it over the Earl Grey tea bags in a heatproof bowl. Let the tea steep for about 10 minutes, allowing the flavors to infuse fully. Once steeped, remove the tea bags and let the mixture cool completely.

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Incorporate the cooled Earl Grey tea, vanilla extract, and sour cream into the mixture, blending until uniform. Add the eggs one at a time, mixing gently after each addition until just combined.

Pour the cheesecake filling over the prepared crust in the springform pan. Preheat your oven to 325°F (160°C) and bake the cheesecake for 55–60 minutes.

Once baked, remove the cheesecake from the oven and allow it to cool at room temperature for 1 hour. After that, cover it and refrigerate for at least 4 hours, or preferably overnight.

In a saucepan, combine mulberries, a splash of water, sugar, and lemon juice. Cook over medium heat for 10–12 minutes, stirring frequently until thickened.

When ready to serve, take your chilled Mulberry & Earl Grey Cheesecake from the refrigerator. Generously spoon the mulberry sauce over the top and slice into portions.