1. Prepare the Blackberry Topping

Start by making the blackberry topping. Puree the blackberries and strain the mixture to remove any seeds. In a small saucepan, combine the blackberry puree, sugar, and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens. Once thickened, remove from heat and allow it to cool completely.

2. Make the Crust

In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Line a cupcake pan with liners and evenly distribute the crust mixture into each liner. Press down firmly to create an even layer. Bake in a preheated oven at 325°F (162°C) for about 5 minutes, then set aside to cool.

3. Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese, sugar, and flour until smooth and creamy. Add in the sour cream, lavender extract, and vanilla extract, mixing until fully combined. Incorporate the eggs one at a time, ensuring to beat well after each addition. For an extra pop of color, you can add a few drops of violet gel icing color to the batter if desired.

4. Bake the Cheesecakes

Evenly divide the cheesecake batter among the prepared crusts. Bake at 300°F (148°C) for 18-20 minutes, or until the centers are set but still slightly jiggly. Turn off the oven and leave the cheesecakes inside with the door closed for an additional 10 minutes. Afterward, slightly open the oven door and let the cheesecakes cool for another 15-20 minutes. Once cooled, remove them from the oven and allow them to cool completely at room temperature before refrigerating for at least 2 hours.

5. Assemble the Cheesecakes

Once chilled, top each cheesecake with the blackberry topping. In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. If using, add a few drops of violet gel icing color and gently mix until the color is evenly distributed. Pipe or spoon the whipped cream onto each cheesecake and garnish with a fresh blackberry.