In a medium saucepan, combine 2 cups of fresh blackberries, ¼ cup of granulated sugar, and 1 tablespoon of cornstarch. Cook over medium heat for approximately 5–7 minutes, stirring gently until the mixture thickens and bubbles. Let it cool.

In a large mixing bowl, beat 8 ounces of softened cream cheese with ¼ cup of sugar using an electric mixer on medium speed until smooth and creamy, about 2–3 minutes. Gradually pour in 1 cup of heavy cream and 1 teaspoon of vanilla extract, and continue mixing for an additional 3–4 minutes until thick.

Gently fold the cooled blackberry compote into the cream cheese mixture using a spatula to create swirls.

In a separate bowl, combine 1 cup of graham cracker crumbs with 4 tablespoons of melted unsalted butter. Stir until clumpy.

Layer the cheesecake mixture and graham cracker crumbs into popsicle molds, finishing with a layer of crumbs on top. Insert popsicle sticks.

Freeze the molds for at least 4 hours or until solid. Cover to prevent ice crystals if desired.

To unmold, run warm water over the molds for about 20 seconds and gently pull out the popsicles.