Preheat oven to 350º. Crush the graham crackers to create crumbs.   Add melted butter, stir well to combined. Spread on baking sheet. Toast in the oven 3 – 5 minutes until crumbs start to brown. Cool.

Process the cream cheese, sugar, cream and vanilla in a food processor until smooth. Add half the blackberries and process until just crushed.

Spoon a half of the graham cracker crumbs into four 1/2 cup-capacity dishes, layer on a few blackberries. Divide cheesecake mixture evenly between the dishes and top with the remaining graham cracker crumbs. Garnish with whipped cream, blackberries, and mint (if desired). Refrigerate for 1 hour or until firm.  Serves 4.