Preheat oven to 325 degrees and prep muffin tin with cupcake liners.
Whisk together the graham cracker crumbs, sugar and melted butter until you have a mixture with the texture of wet sand.
Scoop 1 1/2 Tablespoons of the crust mixture into the bottom of each cupcake liner. Press down to make the crust firm and even.
Bake for 5 minutes, then remove from oven and allow to cool completely.
To Make the Cheesecakes:
Increase oven temperature to 350°F.
In the bowl of a stand mixer or in a large bowl with an electric mixer, beat together the soft cream cheese and sugar, until smooth. Mix in the sour cream and vanilla.
Add the eggs, one at a time, mixing until incorporated.
Fold in the blackberry puree with a spatula.
Scoop the cheesecake batter on top of the crusts, so that each muffin cup is about 3/4 full. Bake for 25-30 minutes, so that the cheesecake is set. A little jiggle is ok, but they should not be watery in the middle.
Allow to cool to room temperature, then move to the fridge to finish chilling.
When ready to serve, top with blackberry pie filling, whipped cream, fresh blackberries and mint sprig. A sprinkle of graham cracker crumbles also looks pretty!
Nutrition information does not include toppings and is an estimate only; your actual values will vary based on ingredients used and serving size.