Mini Blackberry Lavender Cheesecakes 🫐

Ingredients:
Blackberry Topping:
6 oz (180g) blackberries, pureed and strained
5 tbsp (65g) sugar
2 1/2 tsp cornstarch
Crust:
3/4 cup (100g) graham cracker crumbs
2 tbsp (26g) sugar
3 tbsp (42g) butter, melted
Lavender Cheesecake Filling:
12 oz (339g) cream cheese, room temperature
1/2 cup (104g) sugar
1 1/2 tbsp (12g) flour
1/4 cup (58g) sour cream
2 tsp lavender extract
1/2 tsp vanilla extract
2 large eggs, room temperature
Violet gel icing color (optional)
Whipped Cream Topping:
1/2 cup (120ml) heavy whipping cream, cold
4 tbsp (29g) powdered sugar
1/2 tsp vanilla extract
Violet gel icing color (optional)
12–14 blackberries
Instructions:
Blackberry Topping: Puree blackberries, combine with sugar and cornstarch in a saucepan. Cook until thickened, then cool.
Crust: Mix graham cracker crumbs, sugar, and butter. Press into cupcake liners, bake for 5 minutes at 325°F (162°C).
Cheesecake Filling: Mix cream cheese, sugar, flour. Add sour cream, extracts, and eggs. Color with violet gel if desired. Fill cups and bake at 300°F (148°C) for 18-20 minutes.
Cool: Turn off oven, leave door closed for 10 minutes, then slightly open for 15-20 minutes. Chill in fridge.
Assemble: Top with blackberry filling, then whipped cream colored with violet gel. Garnish with a blackberry.