Combine crushed graham crackers, 2 tablespoons sugar, and melted unsalted butter in a bowl. Press this mixture into the bottom of a springform pan. Chill for at least 15 minutes.

Heat 1 cup of heavy cream in a saucepan and steep 3 Earl Grey tea bags for 10 minutes. Remove the tea bags and let the cream cool completely.

In a large mixing bowl, beat 3 cups of softened cream cheese with 1.25 cups of sugar until smooth. Add the infused cream, 2 teaspoons of vanilla extract, and 1 tablespoon of lemon juice, mixing well.

Combine 2 teaspoons of gelatin with 3 tablespoons of hot water. Stir until dissolved, then mix into the cheesecake filling.

Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top and refrigerate for at least 6 hours, or overnight, until set.

In a saucepan, simmer 2.5 cups of mulberries with 0.33 cup sugar and 1 tablespoon of lemon juice for 5 minutes. Mix 1 teaspoon of cornstarch with a little water, then stir this into the mulberry mixture to thicken.

Once set, gently spread the cooled mulberry topping over the cheesecake. Chill for an additional hour, slice, and enjoy.