In a medium saucepan over medium heat, combine fresh blackberries, granulated sugar, and lemon juice. Stir frequently, cooking for about 5-7 minutes or until the mixture thickens and the blackberries break down. Strain the mixture to remove seeds and let it cool completely.

In a large mixing bowl, beat together the cream cheese and sugar using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add in the vanilla extract, whipped topping, and graham cracker crumbs, mixing until fully integrated. Carefully fold in half of the cooled blackberry compote.

Using a tablespoon, scoop out portions of the cheesecake mixture and roll them into bite-sized balls. Insert lollipop sticks into each ball and freeze for at least 1 hour.

Melt the dark chocolate melting wafers according to package instructions. Dip each pop into the melted chocolate and allow excess chocolate to drip off before placing them back on the parchment paper.

Transfer the pops to the refrigerator and chill for an additional 15-20 minutes to allow the chocolate to set and harden completely.