Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until fully blended. Press mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, until golden brown. Let cool completely.

In a large bowl, beat cream cheese with an electric mixer until smooth. Gradually add granulated sugar and sour cream, mixing thoroughly. Incorporate eggs one at a time. Add lemon juice, zest, and vanilla extract.

Pour the creamy filling onto the cooled crust and smooth the top. Bake for 45-50 minutes. The edges should be set but the center will jiggle. Turn off oven and let cheesecake cool for 1 hour with the door slightly ajar.

Transfer the cheesecake to the refrigerator to chill for a minimum of 4 hours, preferably overnight.

In a medium saucepan, combine mixed berries, sliced peaches, and sweetener over medium heat. Cook for 4-5 minutes, create a cornstarch slurry and stir into the fruit mixture to thicken. Let cool.

Once cooled, spoon the fruit glaze evenly over the cheesecake. Return to refrigerate for an additional 15 minutes to set the glaze.

Slice the cheesecake into 12 portions, serve cold with optional garnish of whipped cream or mint. Store covered in the refrigerator for up to 5 days, or freeze individual slices for up to 2 months.