Preheat your oven to 325°F (163°C).

In a mixing bowl, combine graham cracker crumbs with melted butter until the mixture resembles wet sand.

Press the crumb mixture into the bottom of mini cheesecake liners in a muffin tin, ensuring an even layer.

Bake for about 5-7 minutes until firm. Set aside to cool.

In a large mixing bowl, beat the softened cream cheese until smooth.

Gradually add the sugar and continue to mix until creamy and free of lumps.

Blend in the sour cream and mix until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this into the cheesecake mix.

Slowly add the culinary lavender, being cautious not to over-mix.

Fill each cupcake liner with the cheesecake batter until it’s about ¾ full.

Bake in the preheated oven for 20-25 minutes or until the edges are set but the center has a slight jiggle.

Turn off the oven and leave the door ajar to let the cheesecakes cool slowly for about an hour.

Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 4 hours, preferably overnight.

When ready to serve, top each cheesecake with a dollop of blackberry jam and a fresh blackberry for garnish.