In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press evenly into the bottom of a greased 9-inch springform pan.

Boil ¼ cup of water and steep 2 Earl Grey tea bags for about 10 minutes. Remove tea bags and let cool completely.

In a large mixing bowl, beat cream cheese and granulated sugar until smooth. Gradually mix in the cooled tea, vanilla, and sour cream. Add eggs one at a time, mixing gently.

Pour the cheesecake filling over the crust and bake at 325°F (160°C) for 55-60 minutes. Edges should be set, center slightly jiggly.

Allow cheesecake to cool to room temperature for about 1 hour, then chill in the refrigerator for at least 4 hours or overnight.

In a saucepan, combine mulberries, water, sugar, and lemon juice. Simmer for 10-12 minutes until thickened. Strain if desired.

Remove cheesecake from springform pan, top with mulberry sauce, slice, and serve.