In a medium saucepan, combine fresh blackberries, granulated sugar, and a splash of lemon juice. Cook over medium heat for 5–7 minutes, stirring occasionally, until the mixture thickens and the blackberries burst. Once thickened, remove from heat and strain the mixture through a fine mesh sieve to achieve a smooth compote. Let it cool completely while you prepare the cheesecake filling.

In a large mixing bowl, beat cream cheese and granulated sugar with an electric mixer until smooth and creamy. Add in vanilla extract and whipped topping, mixing until well combined. Gently fold in graham cracker crumbs and half of the cooled blackberry compote.

Using a small cookie scoop, portion the cheesecake mixture into tablespoon-sized balls. Place them on a parchment-lined baking sheet and insert lollipop sticks into each ball. Freeze for at least 1 hour, or until firm.

Melt chocolate melting wafers in a microwave-safe bowl, heating in 30-second intervals until smooth. Dip each pop into the melted chocolate, allowing excess to drip off before placing back on the parchment-lined sheet.

While the coating is still wet, sprinkle edible glitter or crushed graham crackers. Drizzle remaining blackberry compote over the tops and chill in the refrigerator for 15–20 minutes to set the coating.