1. – Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.

2. – In a large bowl, beat the cream cheese with a hand mixer until smooth and creamy, about 2-3 minutes.

3. – Gradually add the sugar and beat until well incorporated, scraping down the sides as needed.

4. – Add the eggs one at a time, beating well after each addition. Scrape down the sides as needed.

5. – Add the heavy cream, Earl Grey tea leaves, mulberries, lemon juice, vanilla, and salt. Mix until just combined, being careful not to overmix.

6. – Pour the batter into the prepared springform pan and smooth the top.

7. – Bake for 55-65 minutes, or until the center is almost set. The cheesecake should still have a slight jiggle in the center.

8. – Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.

9. – Remove the cheesecake from the oven and let it cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.

10. – When ready to serve, release the springform pan and garnish the top of the cheesecake with additional fresh mulberries and a light dusting of powdered sugar.