Start by pureeing your blackberries in a blender until smooth. Strain the mixture through a fine-mesh sieve using a spatula to separate the seeds; discard the seeds. In a saucepan, combine the blackberry puree with sugar and cornstarch over medium heat. Stir continuously until the mixture thickens, which should take about 5–7 minutes. Once thickened, set it aside to cool completely while you prepare the crust.

Preheat your oven to 325°F (162°C). In a mixing bowl, blend the graham cracker crumbs, sugar, and melted butter until well combined. Line a muffin tin with cupcake liners, and evenly distribute the crust mixture into each liner, pressing it down firmly to create a solid base. Bake for 5 minutes, then remove from the oven and allow it to cool slightly while you work on the cheesecake filling.

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add sugar and flour, mixing until combined. Incorporate the sour cream, lavender extract, and vanilla extract, followed by the eggs, one at a time.

If you choose to use violet gel icing color, add a small amount to the cheesecake batter and gently mix until you achieve the desired lavender hue.

Carefully pour the cheesecake batter over the cooled crusts in the muffin tin, filling each liner about three-quarters full. Bake in the preheated oven at 300°F (148°C) for 18–20 minutes.

Once baked, turn off the oven and leave the cheesecakes inside for about 10 minutes. Afterward, crack the oven door open and let the cheesecakes cool for another 15–20 minutes.

After the cheesecakes have cooled down to room temperature, transfer them to the refrigerator. Allow them to chill for at least 2 hours.

Once chilled, remove the cheesecakes from the refrigerator. Spoon the cooled blackberry mixture generously over the top of each cheesecake and top with whipped cream and a fresh blackberry, if desired.