1. Preheat your oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
4. In a large bowl, beat the cream cheese and 1 cup sugar until smooth and creamy, about 3 minutes.
5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until just combined.
6. Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula.
7. Bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly.
8. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour to prevent cracking.
9. In a small bowl, toss the berries and peach slices with lemon juice.
10. Once the cheesecake is completely cooled, arrange the fruit on top, covering the surface generously.
11. Chill in the refrigerator for at least 4 hours or overnight before serving.

Mama Lou always reminded me to be patient with the cheesecake as it cooled, teaching me that good things come to those who wait. The slow cooling is crucial for achieving that perfect creamy texture we all love.