Preheat your oven to 350°F. Lightly grease a 9-inch springform pan with nonstick spray.

In a bowl, mix the crushed graham crackers with the melted butter until fully blended.

Press the graham cracker mixture evenly into the prepared pan, using a dry measuring cup to flatten it.

Bake the crust for about 20 minutes, or until it starts to brown lightly. Let it cool completely once out of the oven.

In another large bowl, use an electric mixer to blend the cream cheese and sugar until smooth.

Add the eggs one at a time, beating after each addition until combined. Then, mix in the vanilla extract.

Wrap the base of the springform pan securely with aluminum foil. Place the pan in a large, high-sided baking dish, placing a paper towel at the bottom of the dish.

Pour the cheesecake mixture over the cooled crust. Carefully pour hot water into the baking dish until it comes halfway up the sides of the springform pan, avoiding any water splashes on the cheesecake.

Bake for about 1 hour, or until the center has a slight jiggle but the edges are set. Let it cool completely in the pan.

Refrigerate the cheesecake for at least 12 hours or overnight.

Remove the springform ring and carefully place the cheesecake on a serving plate. Decorate with fresh berries and mint before slicing and serving.