Infuse the Milk: Begin by heating ½ cup of whole milk in a small saucepan over medium heat until it’s hot but not boiling. Remove from heat and steep 3 Earl Grey tea bags in the warm milk for 10 minutes. Once steeped, carefully remove the tea bags and allow the milk to cool completely.

Prepare the Crust: While the tea-infused milk cools, combine 1½ cups of graham cracker crumbs, 6 tablespoons of melted unsalted butter, and 3 tablespoons of sugar in a mixing bowl. Stir until the mixture resembles damp sand. Press this mixture into the base of a 9-inch springform pan lined with parchment paper, creating an even layer. Chill the crust in the refrigerator for about 30 minutes to set.

Make the Cheesecake Batter: In a large mixing bowl, beat 3 blocks of softened cream cheese until smooth. Gradually mix in ¾ cup of sugar, 1 cup of sour cream, and ½ cup of heavy cream until well combined. Slowly pour in the cooled Earl Grey milk, mixing gently. Add 2 eggs one at a time, beating well after each addition.

Bake the Cheesecake: Pour the cheesecake batter into the prepared crust, smoothing the top. Tap the pan gently on the counter to release air bubbles. Bake in a preheated oven set to 325°F for 50 minutes, until the center jiggles slightly.

Cool Gradually: Turn off the oven and crack the door open, allowing the cheesecake to cool slowly in the oven for about an hour. Then, let it come to room temperature before transferring it to the fridge.

Prepare the Mulberry Sauce: Place 1½ cups of mulberries in a saucepan with 2 tablespoons of sugar and 2 teaspoons of lemon juice. Cook over medium heat, stirring occasionally, until bubbling. Mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir into the sauce, simmering until thickened.

Chill and Serve: Chill the cheesecake in the fridge for at least 4 hours. Before serving, spoon the cooled mulberry sauce over the cheesecake, and slice to serve.