Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Combine graham cracker crumbs, sugar and melted butter in a bowl. Press mixture evenly into the pan bottom.

Bake crust 10 minutes. Remove from oven and let cool while preparing the filling.

In a large bowl, beat cream cheese until smooth using an electric mixer. Ensure no lumps remain.

Add sugar and vanilla extract to cream cheese. Beat until creamy and fully incorporated.

Add eggs one at a time. Beat slowly to avoid overmixing and incorporate fully without adding air.

Mix in finely ground lavender, sour cream and heavy cream. Blend until smooth and light.

Pour cheesecake filling evenly over the cooled crust. Smooth top with a spatula.

Place pan in oven. Bake 50 minutes or until edges are set but center slightly jiggles.

Turn off oven. Leave cheesecake inside with door slightly open for 1 hour to prevent cracks.

Cover and refrigerate cheesecake at least 4 hours, preferably overnight, to fully set and enhance flavor.

In a saucepan, combine blackberries, sugar and lemon juice. Cook 5–7 minutes until berries soften. Optional: stir in cornstarch for thicker sauce.

Let blackberry topping cool to room temperature before spreading on chilled cheesecake.

Remove cheesecake from springform pan. Spread blackberry topping evenly on top. Slice and enjoy creamy, fruity dessert.