In a small saucepan, heat ½ cup of whole milk over medium heat until warm, then steep 3 Earl Grey tea bags for 10 minutes. Remove tea bags and let milk cool.

In a bowl, combine graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press into a 9-inch springform pan and chill.

Beat cream cheese until fluffy, then mix in sugar, sour cream, heavy cream, and cooled Earl Grey milk. Add eggs one at a time on low speed.

Pour filling over chilled crust, tap to release air bubbles, and bake in a water bath at 325°F for about 50 minutes.

Cool in the oven with the door cracked for 1 hour, then refrigerate for at least 4 hours or overnight.

In a saucepan, heat mulberries, sugar, and lemon juice for about 5-7 minutes. Stir in cornstarch slurry and simmer until thickened.

Run a knife around the edge of the pan, remove the sides, and drizzle mulberry sauce over the cheesecake before serving.