To make the blackberry topping, begin by pureeing the blackberries in a food processor and straining them to remove the seeds. In a medium saucepan, mix the berry puree with sugar and cornstarch. Cook this delightful mixture over medium-low heat until it thickens. Once it’s achieved that lovely consistency, set it aside to cool in the refrigerator.

Preheat your oven to 325°F (162°C). Prepare a cupcake pan with liners and give them a quick spray of non-stick spray.

In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of each cupcake liner to form the crust and bake them for 5 minutes. Once done, take them out and allow them to cool.

Now, lower the oven temperature to 300°F (148°C). In a large mixing bowl, beat together the cream cheese, sugar, and flour until smooth. Add in the sour cream, lavender extract, and vanilla extract, mixing until everything is well combined.

It’s time to add the eggs! Beat them in one by one, taking your time with each addition. If you fancy a touch of color, fold in the violet gel icing as well.

Divide this luscious cheesecake batter evenly among the cupcake liners. Bake them for 18-20 minutes. When they are ready, turn off the oven but keep the cheesecakes in there for an additional 10 minutes with the door closed.

Crack open the oven door and let the cheesecakes cool gradually for about 15-20 minutes. Then, transfer them to the refrigerator to chill completely.

Once cooled and firm, gently remove the cheesecakes from the pan. Spoon the delicious blackberry topping onto each one.

For the whipped cream, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. If desired, add a bit of violet gel icing color for that extra flair.

Finally, pipe the whipped cream onto each cheesecake and crown with a blackberry just before serving.