First Step: Prepare the blackberry topping. Puree and strain 6 oz of blackberries to yield just over 1/2 cup of smooth puree. In a small saucepan, combine the puree with 5 tablespoons of sugar and 2 1/2 teaspoons of cornstarch. Cook over medium-low heat while stirring constantly until the mixture thickens and reaches a gentle boil, about 5 minutes. Boil for an additional 45 seconds, then remove from heat and refrigerate to cool. This topping can be made 1-2 days in advance to save time.

Second Step: Make the crust. Preheat oven to 325°F (162°C). Line a cupcake pan with regular-sized liners and spray with non-stick spray. In a bowl, mix together 3/4 cup graham cracker crumbs, 2 tablespoons sugar, and 3 tablespoons melted butter until fully combined. Using a rounded tool or muddler, press about 1 1/2 tablespoons of the crust mixture firmly into the bottom of each liner. Bake for 5 minutes to set the crust, then allow them to cool while you prepare the filling.

Third Step: Prepare the lavender cheesecake filling. Lower oven temperature to 300°F (148°C). In a large mixing bowl, beat 12 oz cream cheese, 1/2 cup sugar, and 1 1/2 tablespoons flour on low speed until smooth and combined. Add 1/4 cup sour cream, 2 teaspoons culinary lavender extract, and 1/2 teaspoon vanilla extract. Beat until just incorporated. Add 2 eggs one at a time, mixing gently after each addition and scraping the bowl sides. Optionally, fold in violet gel icing color for a subtle tint.

Fourth Step: Bake the cheesecakes. Divide the filling evenly among the prepared crust-lined liners, filling mostly full. Bake for 18-20 minutes until set around the edges but slightly wobbly in the center. Turn off the oven and leave cheesecakes inside for 10 minutes without opening the door. Slightly crack the oven door and cool for an additional 15-20 minutes. Refrigerate cheesecakes until fully set and chilled, typically at least 4 hours.

Final Step: Assemble the toppings and serve. Carefully remove cheesecakes from the pan. Spoon chilled blackberry topping over each mini cheesecake. Whip 1/2 cup cold heavy cream with 4 tablespoons powdered sugar and 1/2 teaspoon vanilla on high speed until stiff peaks form. Optionally fold in violet gel icing color. Pipe or dollop whipped cream topping on each cheesecake and garnish with fresh blackberries for a stunning finish.