Prepare the Pan: Grease your mini cheesecake pan thoroughly.

Make the Crust: In a food processor, pulse the graham crackers until finely ground. Combine with melted butter and mix well. Press into the bottom of each cavity.

Mix Filling: In an electric mixer, beat the softened cream cheese with granulated sugar until smooth. Add the whipped heavy cream, lemon juice, and blackberry preserves. Mix until creamy.

Assemble: Divide filling among the prepared crusts. Smooth the tops, cover with plastic wrap, and refrigerate for at least two hours.

Prepare Topping: Blend blackberries with sugar and a dash of lemon juice until pureed. Chill the puree.

Serve: Top each cheesecake with chilled blackberry puree and fresh berries just before serving.