Blackberry White Chocolate Cheesecake Cups

Directions

1. Pulse pretzels in a food processor until fine crumbs form. Add 2 tablespoons granulated sugar and the melted butter; pulse just until combined. Divide mixture among 6 half-pint canning jars or dessert dishes.
2. For cheesecake layer, beat cream until stiff peaks form. In another bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Fold in 1-1/2 cups of the whipped cream, then baking chips. Spoon over pretzel mixture. Refrigerate, covered, until cold, about 3 hours.
3. Meanwhile, in a clean food processor, puree 1-1/2 cups blackberries with remaining 1/3 cup sugar; remove to a bowl. Cover and refrigerate berry mixture and remaining whipped cream until serving.
4. To serve, top with blackberry mixture, reserved whipped cream and additional blackberries.