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Preheat oven to 160°C / 325°F. Line a 12-cup muffin tray with paper or foil liners.
Mix the cookie crumbs, melted butter, and sugar until well combined and moistened. Spoon about 1 tablespoon of the mixture into each liner and press down firmly. Bake for 5–6 minutes. Cool while you prep the filling.
In a small blender or food processor, blend blackberries, sugar, and lemon juice until smooth. Strain to remove seeds for a silky swirl. Chill the puree while you make the batter.
Beat cream cheese until smooth (1–2 minutes). Add sugar, cornstarch, lemon juice, vanilla, and zest. Mix until smooth. Add sour cream and heavy cream (if using). Mix in eggs one at a time, gently. Don’t overmix.
Fill each muffin liner about ¾ full with batter. Drop ½ to 1 teaspoon of blackberry puree on top of each. Swirl gently with a skewer or toothpick. Bake for 18–22 minutes until set with a slight jiggle in the center. Cool in the pan 10 minutes, then refrigerate for at least 4 hours.
Whip cream and powdered sugar until soft peaks form. Add cream cheese and vanilla. Beat until stiff peaks.
Pipe onto chilled cheesecakes. Drizzle leftover puree and top with fresh blackberries and mint.