Prepare the Blackberry Compote: In a small saucepan over medium heat, combine blackberries, sugar, and lemon juice. Cook for 5-7 minutes until thickened. Remove from heat, strain if desired, and cool completely.

Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add vanilla extract and whipped topping, mixing well. Stir in graham cracker crumbs and fold in half of the cooled blackberry compote.

Shape the Cheesecake Pops: Portion the cheesecake mixture into balls on a lined baking sheet, insert lollipop sticks, and freeze for at least 1 hour.

Coat with Chocolate: Melt dark chocolate wafers, dip frozen pops, and sprinkle with edible glitter or crushed graham crackers before chocolate sets.

Set and Chill: Refrigerate the coated pops until chocolate sets for about 15-20 minutes before serving.