1. Prepare the Crust:

1. Preheat the oven to 325°F (160°C).

2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.

3. Line a muffin tin with cupcake liners or grease it lightly with non-stick spray.

4. Spoon about 1 tablespoon of the graham cracker mixture into each cup, pressing it down firmly with the back of a spoon or your fingers to form the crust.

5. Bake the crusts in the preheated oven for 8-10 minutes, or until golden brown. Remove from the oven and set aside to cool while you prepare the cheesecake filling.

2. Prepare the Filling:

1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.

2. Add the sugar, eggs, vanilla extract, and sour cream to the cream cheese, and beat until fully combined. You can add a tablespoon of flour if you want a firmer texture to the filling.

3. Pour the cheesecake batter evenly into each muffin cup, over the cooled crusts. Fill each cup almost to the top, leaving a little room for the blackberry topping.

4. Bake for 20-25 minutes or until the centers are set and a toothpick inserted into the center comes out clean. The cheesecakes should still have a slight jiggle. Let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

3. Prepare the Blackberry Topping:

1. In a small saucepan, combine the blackberries, sugar, lemon juice, and vanilla extract. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blackberries release their juices and the mixture thickens slightly.

2. Remove the saucepan from heat and let the blackberry topping cool to room temperature. If you want a smoother topping, you can blend the mixture for a smoother texture.

4. Assemble and Serve:

1. Once the mini cheesecakes have cooled completely, spoon about 1-2 tablespoons of the blackberry topping onto each cheesecake.

2. Optionally, garnish with fresh blackberries or a few mint leaves for a pop of color and flavor.

3. Refrigerate the cheesecakes for at least 2 hours (or overnight) before serving. This helps the flavors set and ensures they’re cold and refreshing.

Serving Suggestions:

Serve your mini blackberry cheesecakes chilled with a side of fresh berries or a dollop of whipped cream. They’re perfect for sharing at parties, or even as a delightful treat to enjoy after dinner.