In a medium saucepan, combine 1 cup of blackberries, 2 tablespoons of granulated sugar, and 1 teaspoon of lemon juice. Cook over medium heat for 5 to 7 minutes, stirring often until the mixture thickens and the blackberries soften. Once ready, remove from heat and strain the compote if desired. Allow it to cool completely while you prepare the cheesecake base.

In a large mixing bowl, beat 8 ounces of softened cream cheese and ½ cup of granulated sugar together until the mixture is smooth and creamy. Then, add in 1 teaspoon of vanilla extract and 8 ounces of whipped topping, mixing until fully combined. Gently fold in 1 cup of graham cracker crumbs and half of the prepared blackberry compote for a delightful flavor swirl.

Using a cookie scoop, take tablespoon-sized portions of the cheesecake mixture and roll them into smooth balls with your hands. Place these balls onto a parchment-lined baking sheet, ensuring they are evenly spaced. Insert wooden sticks into each ball before freezing them for at least 1 hour, allowing them to firm up into pop shapes.

While the pops are freezing, melt 12 ounces of dark chocolate melting wafers in a microwave-safe bowl, heating in 30-second increments and stirring until completely smooth. Once the pops are firm, dip each one carefully into the melted chocolate, coating it thoroughly. Tap off any excess chocolate before decorating immediately with edible glitter, crushed graham crackers, or playful candy eyes.

After coating the pops, place them back on the parchment-lined baking sheet and chill in the refrigerator for 15 to 20 minutes, allowing the chocolate to set. Before serving, drizzle the remaining blackberry compote over the top for extra flavor and a stunning presentation.