In a mixing bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter, mixing until the crumbs are well-coated.

Press the crumb mixture firmly into the bottom of muffin tin cups or mini cheesecake pans. Chill in the refrigerator while preparing the filling.

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

To the cream cheese mixture, add the heavy whipping cream, vanilla extract, fresh lemon juice, and the lemon zest. Beat until fluffy and light.

Spoon the creamy filling evenly over the chilled crusts and smooth the tops. Return to fridge for at least 3 hours to set.

In a saucepan over medium heat, combine the blackberries, sugar, and lemon juice. Cook until blackberries begin to release juices.

If you prefer a thicker sauce, mix with cornstarch and continue cooking until thickened, then let it cool.

Once the cheesecakes are set, spoon the cooled blackberry compote generously over each mini cheesecake and garnish as desired.