In a medium saucepan over medium heat, combine fresh blackberries, sugar, and a splash of lemon juice. Stir occasionally for about 8-10 minutes until the mixture thickens and the blackberries break down. Remove from heat and let cool for 10 minutes. Strain to remove seeds, and set aside a half cup to swirl into the cheesecake mixture later.

In a large mixing bowl, beat together softened cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes. Gradually add in vanilla extract and whipped topping, mixing until fully combined. Gently fold in graham cracker crumbs and half of the blackberry swirl until well blended.

Line a baking sheet with parchment paper. Using a tablespoon or melon baller, scoop out portions of the cheesecake mixture and roll into bite-sized balls. Insert lollipop sticks into each one. Transfer the baking sheet to the freezer and let them chill for at least 1 hour.

Melt dark chocolate wafers in a microwave-safe bowl in 30-second increments, stirring in between until smooth. Once the pops are frozen, dip each into the melted chocolate, allowing excess to drip off. Place the coated pops back on the lined baking sheet and decorate with edible glitter or toppings.

Transfer the coated pops back to the freezer and let them chill for at least 30 minutes to fully harden. Store any extras in an airtight container in the freezer for up to a month.