Puree the blackberries in a food processor and strain through a fine-mesh sieve until you have just over 1/2 cup.

Combine the strained puree, 5 tbsp sugar, and cornstarch in a medium saucepan. Cook over medium-low, stirring constantly until it thickens and reaches a boil (about 5 minutes), then let it boil for 45 seconds to 1 minute before removing from heat. Refrigerate to cool.

Preheat your oven to 325°F (162°C). Line a cupcake pan with liners and spray lightly with non-stick spray.

Mix graham crumbs, 2 tbsp sugar, and melted butter until evenly moistened. Divide about 1 1/2 tablespoons per liner and press into the bottoms.

Bake crusts for 5 minutes. Remove from oven and let cool while preparing the filling. Reduce oven temp to 300°F (148°C).

In a large bowl, beat cream cheese, 1/2 cup sugar, and flour on low speed until smooth. Use low speed to minimize added air and reduce cracking.

Add sour cream, lavender extract, and vanilla on low until combined. Add eggs one at a time, mixing slowly and scraping the sides after each addition.

If using, add a tiny drop of violet gel icing color and gently fold to achieve a soft lavender tint.

Divide batter between the cups, filling them mostly full. Bake for 18–20 minutes, turn off the oven and leave the door closed for 10 minutes to prevent drastic temperature changes.

Crack the oven door open and let cheesecakes cool on the counter for 15–20 minutes more, then refrigerate until fully chilled and firm.

Remove cheesecakes from the pan, spoon the chilled blackberry topping onto each.

Whip the heavy cream, powdered sugar, and 1/2 tsp vanilla on high until stiff peaks form, then pipe or dollop whipped cream onto each cheesecake and top with a fresh blackberry.