Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter, mixing until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 8-10 minutes until it turns golden brown, then let it cool completely before adding the filling.

Using a food processor, puree the cottage cheese until it reaches a smooth consistency, eliminating any lumps. In a large mixing bowl, beat cream cheese and sugar together until fluffy and well combined. Slowly add in the pureed cottage cheese, mixing thoroughly. Incorporate eggs one at a time, blending well after each addition. Finally, mix in the vanilla extract along with sour cream until the filling is silky smooth.

Pour the creamy filling over the cooled crust, using a spatula to smooth out the top for an even layer. Lower the oven temperature to 325°F (160°C) before sliding the cheesecake into the oven. Bake for 50-60 minutes until the edges are set and the center has a gentle jiggle, indicating a perfectly fluffy cottage cheese cheesecake.

Once baked, turn off the oven and leave the cheesecake inside for an hour with the door ajar. This gradual cooling prevents cracks from forming on the surface. After an hour, transfer the cheesecake to room temperature, then pop it into the refrigerator to chill for at least 4 hours, though overnight is ideal for the best texture.

Once fully chilled, carefully remove the cheesecake from the springform pan and place it on a serving platter. Top it with strawberry jam or compote, and scatter fresh berries and mint leaves for a delightful presentation. Cut into slices and serve chilled.