1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and set it aside.

2. In a large bowl, beat the cream cheese with a hand mixer until smooth and creamy. Add the sour cream and sugar, and beat until well combined.

3. One at a time, add the eggs, beating well after each addition. Stir in the Earl Grey tea leaves and the 1 cup of fresh mulberries.

4. Pour the batter into the prepared springform pan and smooth the top.

5. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside for an additional 1 hour.

6. Remove the cheesecake from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours, or overnight.

7. When ready to serve, release the springform pan and transfer the cheesecake to a serving plate. Garnish with additional fresh mulberries and a sprig of Earl Grey tea, if desired.