Step 1: Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners.

Step 2: In a small bowl, combine graham cracker crumbs and melted butter. Press a tablespoon of mixture into the bottom of each liner.

Step 3: In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, and mix until well combined.

Step 4: Add the egg and beat just until blended. Stir in the sour cream and lavender.

Step 5: Spoon the cream cheese mixture over the crusts, filling each about 3/4 full.

Step 6: Bake for 20-25 minutes, or until centers are set. Remove from oven and let cool.

Step 7: In a small saucepan, combine blackberries, honey, lemon juice, and a pinch of salt. Cook over medium heat until berries break down and sauce thickens.

Step 8: Once cheesecakes are cool, top each with a spoonful of blackberry sauce and refrigerate for at least 1 hour before serving.