In a medium saucepan over medium heat, combine blackberries, sugar, and lemon juice. Stir gently and cook for about 5–7 minutes until thickened. Strain mixture to remove seeds, let cool, and reserve half for filling.

In a large mixing bowl, beat cream cheese and sugar until smooth. Mix in vanilla extract and whipped topping. Fold in graham cracker crumbs and half of the cooled blackberry swirl.

Roll tablespoon-sized portions of the cheesecake mixture into balls, insert lollipop sticks, and freeze for at least 1 hour.

Melt dark chocolate melting wafers in a microwave-safe bowl. Dip each frozen cheesecake pop into the melted chocolate and sprinkle with desired decorations.

Transfer decorated pops back to the baking sheet and refrigerate for 15–20 minutes to let the chocolate set.