Blueberry Cabernet Cheesecake Popsicles

Puree blueberries, wine, and simple syrup. Beat heavy cream and sugar in a cold bowl until soft peaks form; fold in beaten cream cheese. Portion out 1/4 cup of cream cheese mixture into a separate bowl, combine with graham cracker crumbs. Place mixtures into 3 separate plastic bags and cut off a corner to create a small opening. Pour 2 tablespoons of blueberry and wine mixture into each well. Squeeze a tablespoon of cheesecake mixture on top of blueberry layer. Squeeze a small dollop of graham cracker mixture on top of cheesecake mixture. Continue layering until top of each well is reached. Cover top of popsicle form with foil and place popsicle stick in the center. Freeze overnight. To make Simple Syrup: Place water and sugar in a saucepan over medium heat. Heat and stir until sugar dissolves. Cool before using.