Preparing the Crust:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
2. Combine graham cracker crumbs, sugar, and salt in a medium bowl.
3. Pour in melted butter and mix until the mixture resembles wet sand.
4. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup to ensure it’s packed tightly.
5. Bake the crust for 10 minutes, then remove from the oven and let cool while preparing the filling.

Making the Cheesecake Filling:

1. Beat the cream cheese and sugar in a large bowl using an electric mixer on medium-low speed until smooth and creamy, about 2 minutes.
2. Add sour cream and vanilla extract, mixing until well combined.
3. Beat in eggs one at a time on low speed, mixing just until each is incorporated. Do not overmix!
4. Fold in flour and lemon zest gently with a rubber spatula.
5. Pour the filling into the cooled crust and smooth the top with a spatula.
6. Bake for 55-60 minutes until the edges are set but the center still has a slight jiggle.
7. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
8. Remove from oven and cool completely at room temperature.
9. Refrigerate for at least 4 hours or overnight (preferably overnight for the best texture).

Preparing the Summer Berry and Peach Topping:

1. Wash and prepare the fruit – hull and slice strawberries, wash other berries, and slice peaches.
2. Heat the apricot jam with water in a small saucepan over low heat until melted and smooth.
3. Remove from heat and stir in lemon juice.
4. Arrange the berries and peach slices decoratively on top of the chilled cheesecake.
5. Brush the fruit glaze gently over the arranged fruit.
6. Refrigerate for 30 minutes before serving to allow the glaze to set.