Make the Blackberry Topping:

1. Blend blackberries until smooth, then strain to remove seeds.
2. In a saucepan, combine strained puree, sugar, and cornstarch.
3. Cook over medium-low heat, stirring until thickened (about 5 minutes).
4. Remove from heat and let cool completely in the refrigerator.

Prepare the Crust:

1. Preheat oven to 325°F (162°C).
2. Line a cupcake pan with liners and spray lightly with non-stick spray.
3. Mix graham cracker crumbs, sugar, and melted butter until combined.
4. Press about 1 1/2 tablespoons of the mixture into each liner.
5. Bake for 5 minutes, then let cool.

Make the Cheesecake Filling:

1. Reduce oven temperature to 300°F (148°C).
2. Beat cream cheese, sugar, and flour on low speed until smooth.
3. Add sour cream, lavender extract, and vanilla extract, mixing until combined.
4. Beat in eggs one at a time, scraping the bowl after each addition.
5. If using, mix in violet gel icing color.

Bake the Cheesecakes:

1. Fill each cupcake liner almost to the top with batter.
2. Bake for 18-20 minutes, then turn off the oven and leave the door closed for 10 minutes.
3. Crack the oven door and let cool for another 15-20 minutes.
4. Refrigerate for at least 2 hours to set.

Add Topping & Whipped Cream:

1. Spoon cooled blackberry topping onto each cheesecake.
2. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
3. If using, mix in violet gel icing color.
4. Pipe whipped cream onto cheesecakes and top with a blackberry.