1. Make the Crust:
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners for easy removal. In a medium-sized bowl, mix together the graham cracker crumbs and sugar. Pour in the melted butter and stir until the mixture looks like wet sand.

Spoon about 1 tablespoon of the crust mixture into each muffin cup and gently press it down with the back of a spoon to form a compact layer. Don’t worry about perfection here—just get it nice and even! Bake the crust for 5-7 minutes, or until it’s lightly golden. Set aside to cool.

2. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer on medium speed until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, lime zest, and lime juice. Mix until everything is combined and smooth.

3. Fill the Cupcake Liners:
Carefully spoon the cheesecake filling into each cupcake liner over the crust, filling about 3/4 of the way up. Tap the pan gently on the counter to remove any air bubbles. Bake at 325°F (163°C) for 15-18 minutes, or until the tops are set and just slightly golden. The center should still be a little jiggly, which is perfect for that creamy cheesecake texture.

Let them cool in the pan for about 10 minutes before transferring them to the fridge. They need to chill for at least 2 hours, or until completely set.

4. Make the Blackberry Lime Topping:
While your cupcakes are chilling, it’s time to make the delicious topping! In a small saucepan, combine the blackberries, sugar, lime juice, and water. Cook over medium heat, stirring occasionally, for about 5-7 minutes, or until the blackberries break down and the mixture becomes syrupy.

Once the mixture has thickened, remove from heat and let it cool for a few minutes. Then, strain the mixture through a fine mesh sieve to remove the seeds and any pulp, leaving just the smooth blackberry syrup. Let the syrup cool completely.

5. Top the Cupcakes:
Once the cheesecake cupcakes have fully chilled and are firm to the touch, spoon about 1 tablespoon of the blackberry lime syrup over each cupcake. Garnish with a fresh blackberry or two for an extra pop of color and flavor!