Prepare the Crust:

Preheat the oven to 325°F (163°C).

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then let it cool while you prepare the filling.

Make the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese and sugar until smooth and fluffy (2-3 minutes).

Add eggs, one at a time, mixing on low speed until just incorporated.

Mix in the vanilla extract, almond extract, sour cream, and heavy cream. Stir until smooth, but do not overmix.

Pour the batter over the cooled crust and smooth the top.

Bake the Cheesecake:

Wrap the bottom of the springform pan with foil and place it in a larger pan filled with hot water (this water bath helps prevent cracks).

Bake for 50-60 minutes, until the center is slightly jiggly but set.

Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.

Refrigerate for at least 4-6 hours, preferably overnight.

Prepare the Fruit Topping:

In a small saucepan, heat the apricot preserves and lemon juice over low heat until melted. Let cool slightly.

Arrange the peaches, strawberries, raspberries, and blueberries on top of the cheesecake.

Brush the fruit with the apricot glaze to give it a glossy finish.

Serve and Enjoy:

Remove the cheesecake from the springform pan and slice. Serve chilled!