Lemon Cheesecake Cream Cups With Blackberries and Cashew Cookie Knobs - I Feel Like Cooking

Ingredients

• 4 ounces cream cheese, softened
• 6 ounces lemon curd (I like the Trader Joe’s brand)
• 1 heaping C Cool Whip thawed
• 18-20 frozen whole blackberries, thawed, juice reserved
• 1 17.5 ounce Betty Crocker sugar cookie mix
• ½ C butter, soft
• 1 egg
• 1 T half and half
• 12 cashew halves
• ½ C (amount after grounding) salted cashews, ground to a very, very coarse blend
• Powdered sugar for garnish