In a small saucepan over medium heat, combine 2 cups of blackberries, ¼ cup of granulated sugar, and 1 tablespoon of cornstarch. Cook for about 5-7 minutes until thickened.

In a mixing bowl, beat 8 ounces of softened cream cheese with the remaining ¼ cup of granulated sugar until smooth. Gradually add in 1 cup of heavy cream and 1 teaspoon of vanilla extract.

Once the blackberry compote has cooled, gently fold it into the cheesecake mixture.

In a small bowl, mix 1 cup of graham cracker crumbs with 4 tablespoons of melted unsalted butter until damp and crumbly.

Layer popsicle molds with the cheesecake mixture, followed by graham cracker crust, then repeat until filled.

Transfer the molds to the freezer and allow to freeze for at least 4 hours.

To unmold, run warm water over the outside of the molds for a few seconds.