1. Prepare the crust

• Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.

• In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.

• Divide the mixture evenly among the muffin cups, pressing it firmly into the bottom to create a compact crust.

• Bake for 5 minutes, then remove from the oven and let cool while preparing the filling.

2. Make the cheesecake filling

• In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.

• Add the honey, eggs (one at a time), and vanilla extract, mixing until fully incorporated.

• Stir in the sour cream, lemon juice, and ground lavender, blending until smooth.

3. Assemble and bake

• Divide the cheesecake filling evenly over the prepared crusts, smoothing the tops.

• Bake for 18-20 minutes, or until the edges are set but the centers have a slight jiggle.

• Turn off the oven, crack the door open slightly, and let the cheesecakes cool inside for 15 minutes.

• Transfer to a wire rack to cool completely, then refrigerate for at least 4 hours or overnight.

4. Make the blackberry topping

• In a small saucepan, combine blackberries, honey, lemon juice, and water. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens (about 5 minutes).

• If a thicker consistency is desired, mix cornstarch with a teaspoon of water and stir it into the sauce, cooking for another minute.

• Remove from heat and let cool completely before spooning over the chilled cheesecakes.

5. Serve and garnish

• Once the cheesecakes are fully chilled, spoon a small amount of blackberry topping onto each one.

• Garnish with fresh blackberries, whipped cream, or edible flowers for an elegant presentation.