Steps

• Grease a mini cheesecake pan thoroughly.
• Pulse graham crackers into fine crumbs, add melted butter, and pulse until moistened.
• Divide crumbs into 12 cavities, pressing firmly into the bottom with a tart tamper or small glass.
• Beat softened cream cheese and ½ cup sugar on medium-high until light and fluffy.
• Mix in heavy cream, 1 teaspoon lemon juice, and blackberry preserves; beat 2-3 minutes until thick and stiff like frosting.
• Distribute filling evenly over crusts, smooth the tops, and cover with plastic wrap.
• Refrigerate for at least 4 hours or overnight until firm.
• For the topping, blend 1 cup blackberries, 1 tablespoon sugar, and 2 teaspoon lemon juice until pureed.
• Release cheesecakes from the pan, dollop with blackberry sauce, and garnish with fresh berries before serving.