In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until it resembles wet sand. Firmly press this mixture into the bottom of a greased 9-inch springform pan. Set aside.

Boil 1 cup of water, remove from heat, and add the Earl Grey tea bags. Steep for about 10 minutes, then remove tea bags and let cool.

In a large mixing bowl, beat softened cream cheese and granulated sugar together for 2-3 minutes until smooth. Gradually pour in cooled Earl Grey tea, vanilla extract, and sour cream, mixing until fully combined. Add eggs one by one, blending until smooth.

Pour the creamy filling over the prepared crust. Place in a preheated oven at 325°F and bake for 55-60 minutes until the center is slightly jiggly.

After baking, turn off the oven and let cool inside for 1 hour. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.

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

Remove the cheesecake from the springform pan. Spoon the cooled mulberry sauce over the top, slice into 8 pieces, and serve.