1. Prep the Oven and Pan

Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper cupcake liners. This not only prevents sticking but also makes cleanup easier and ensures a polished appearance.

2. Make the Graham Cracker Crust

In a small bowl, mix the graham cracker crumbs and melted butter until the mixture resembles wet sand. Spoon about a tablespoon of the crumb mixture into each cupcake liner. Press the crumbs down firmly with the bottom of a small glass or spoon to form a compact crust.

3. Prepare the Cheesecake Batter

In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand mixer or stand mixer. Mix on medium speed until the texture is smooth and creamy, with no visible lumps.

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is fully incorporated.

Stir in the vanilla extract and sour cream until just combined. Avoid overmixing, as too much air can cause cracks during baking.

4. Add the Blackberries

Gently fold in the fresh blackberries and the blackberry jam using a spatula. Be careful not to break the berries too much, as you want pockets of juicy blackberry flavor throughout each cupcake.

5. Fill the Cupcake Liners

Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full. This gives the cupcakes enough space to rise slightly without overflowing.

6. Bake the Cupcakes

Place the muffin tin in the preheated oven and bake for 20 to 22 minutes. The tops should be set but still slightly jiggly in the center. Avoid opening the oven door while baking to prevent sudden temperature changes.

Once baked, remove the cupcakes from the oven and let them cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely.

7. Prepare the Blackberry Compote

While the cupcakes are cooling, prepare the compote. In a small saucepan, combine the blackberries, sugar, and lemon juice over medium heat. Stir gently as the berries begin to break down and release their juices.

Add the cornstarch-water mixture and continue cooking until the sauce thickens, about 2 to 3 minutes. Remove from heat and let the compote cool.

8. Assemble the Cupcakes

Once the cupcakes have cooled completely, top each one with a generous spoonful of the blackberry compote. If desired, garnish with additional fresh blackberries for extra flair.