In a medium bowl, stir together the ingredients for the crust. Place about one tablespoon of the crust mixture into the bottoms of 12 small dessert dishes or jars. Press the crumbs lightly into the bottoms of the dishes.

Prepare the filling by beating the cream cheese, lemon juice and ½ cup of the sugar with an electric mixer on high speed until fluffy. In a separate bowl, beat the heavy cream and 1/4 cup sugar on high speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture.

Spoon or pipe the cheesecake filling into the dessert dishes, filling about ¾ full. Refrigerate.

In a small bowl, gently mash the blackberries, leaving some larger pieces. Stir in the lemon curd and lemon zest. Just before serving, spoon the blackberry filling over the cheesecakes. Garnish with fresh mint, if desired.