Prepare the Blackberry Sauce:

1. In a saucepan, combine blackberries, sugar, and lemon juice.
2. Cook over medium-high heat for 10-15 minutes, stirring occasionally, until thickened.
3. (Optional) Strain through a fine-mesh sieve for a smoother sauce. Let it cool completely.

Create the Oreo Crust:

1. Preheat oven to 325°F (160°C).
2. Pulse Oreo cookies in a food processor until finely crushed.
3. Mix with melted butter until evenly combined.
4. Press into the bottom of muffin tins and bake for 5 minutes. Set aside.

Prepare the Cheesecake Batter:

1. In a food processor, blend cream cheese, mascarpone, sour cream, sugar, vanilla extract, almond extract, and salt until smooth.
2. Add eggs one at a time, pulsing briefly after each.
3. Mix in 1/2 cup of cooled blackberry sauce until fully incorporated.

Assemble and Bake:

1. Pour batter evenly into the prepared muffin tins over the Oreo crust.
2. Bake for 17-20 minutes until edges are set but centers jiggle slightly.
3. Cool to room temperature, then refrigerate for at least 3-4 hours.

Serve and Enjoy:

• Drizzle additional blackberry sauce on top.
• Garnish with fresh blackberries or mint leaves.