Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar, stirring until the mixture resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes, then remove it from the oven and allow it to cool completely.

In a large mixing bowl, beat softened cream cheese using an electric mixer on medium speed until smooth and creamy, which should take about 2 minutes. Gradually add granulated sugar and vanilla extract, mixing until fully incorporated. Add the eggs one at a time, mixing just until blended to avoid overmixing. Gently fold in sour cream until the mixture is uniform.

Carefully pour the cheesecake filling onto the cooled crust, smoothing the top with a spatula. Place the cheesecake in the preheated oven and bake for 55-65 minutes, or until the edges are set and the center has a slight jiggle. Once baked, turn off the oven and crack the door, letting the cheesecake cool for 1 hour at room temperature.

After cooling at room temperature, transfer the cheesecake to the refrigerator and chill for at least 6 hours, preferably overnight, to allow it to set properly.

Once the cheesecake is fully chilled and set, arrange fresh blueberries in the upper left corner to create the blue field of stars. Slice fresh strawberries into thin strips and position them in rows to form the red stripes. Warm apricot jam and brush it over the fruit carefully.

Slice the cheesecake into wedges and serve it chilled, possibly garnished with a sprig of mint or a dollop of whipped cream.