Process the graham crackers in a food processor 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 tablespoon of graham cracker crumbs into four ½ cup-capacity dishes, layer on a few blackberries. Divide cheesecake mixture evenly between the dishes and garnish with whipped cream, graham cracker crumbs and blackberries. Refrigerate for 1 hour or until firm. Serves 4.