Preheat your oven to 325°F. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until it resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool completely.

In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, cornstarch, and lemon juice until well combined.

Heat ½ cup of water in a small saucepan until boiling. Remove from heat, add the Earl Grey tea leaves or tea bag, and steep for 5 minutes. Strain the tea and let it cool slightly before adding to the cheesecake filling.

Gently fold in the mulberries into the cheesecake batter.

Pour the cheesecake batter over the cooled crust. Bake for 50-60 minutes until the center is set but slightly jiggly.

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight.

Top with sour cream before serving.