Blend 1 cup of blackberries until smooth. Strain through a sieve to remove seeds. Cook strained puree with 65 g of sugar and 2.5 tbsp of cornstarch in a saucepan for about 5 minutes until thickened. Cool for later use.

Combine 100 g of graham cracker crumbs, 42 g of melted butter, and 26 g of sugar in a bowl. Press the mixture into muffin tin cavities. Bake at 160°C for 5 minutes and let cool.

Beat 339 g of cream cheese until smooth. Gradually add 104 g of sugar and 12 g of flour. Mix in 58 g of heavy cream, 2 tbsp of lavender extract, and 0.5 tbsp of vanilla extract. Add eggs one at a time.

Fill the cooled crusts with cheesecake mixture. Bake at 150°C for 18-20 minutes until just set. Cool inside the oven with the door ajar.

Chill cheesecakes in the refrigerator for at least 4 hours. Whip 58 g of heavy cream to soft peaks. Top cheesecakes with whipped cream, blackberry coulis, and fresh blackberries.