1 cup graham crackers, divided, finely crushed or pulsed in a food processor (6 whole graham crackers), 2 teaspoons reserved
3 pints blackberries, washed, 12 reserved for garnish
½ cup granulated sugar
6 ounces heavy whipping cream
2 tablespoons confectioners sugar
1 (8-ounce) package cream cheese, softened
¼ cup sour cream (Use coupon: click here to save $1 on any 2 Shamrock products)
½ teaspoon pure vanilla extract
Add 1 cup blackberries to a medium saucepan over medium-high heat. Add the granulated sugar. Mash the blackberries a bit with a spoon. Stir, and cook for about 10 minutes. Remove from the heat and cool thoroughly.
While the blackberries are on the stove, add the heavy whipping cream to a stand mixer. Add the powdered sugar and mix on high until stiff peaks form. Gently transfer the mixture to another bowl.
Add the cream cheese, sour cream, and vanilla to the stand mixer. Mix on medium speed until smooth.
Gently fold the whipped cream into the cream cheese mixture and blend until combined.
Strain the cooled blackberry mixture using a fine mesh sieve. Press the liquid into a bowl, and discard the whole pieces.
Add the blackberry liquid to the whipped cream mixture, and gently fold it into the mixture.
Use 4 (8-ounce) dessert cups, and layer the ingredients evenly into each. Start with crushed graham crackers at the bottom, then several blackberries, followed by the cheesecake mixture. Add more blackberries, then more of the cheesecake mixture.
Sprinkle the tops with the reserved graham cracker crumbs and garnish each with 3 blackberries on top.