Prepare the Crust:

1. Preheat the oven: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners or grease the cups to prevent sticking.
2. Mix the crust ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Stir in the melted butter until everything is evenly coated.
3. Press the crust into the cups: Evenly distribute the graham cracker mixture into the bottom of each muffin cup, pressing down gently to form a firm crust. Bake for 8-10 minutes, until golden and slightly crisp. Remove from the oven and let cool.

Make the Cheesecake Filling:

4. Prepare the lavender cream: In a small saucepan, add 1/4 cup of water and the dried lavender buds. Heat over low heat for 2-3 minutes to infuse the water with lavender flavor. Remove from heat and let it cool slightly.
5. Mix the cheesecake filling: In a large bowl, beat the softened cream cheese, sour cream, and sugar with a hand mixer until smooth and creamy. Add the vanilla extract and the cooled lavender infusion. Beat again to combine.
6. Add the eggs: Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
7. Fill the muffin cups: Spoon the cheesecake filling over the cooled graham cracker crusts, filling each cup almost to the top.

Bake the Cheesecakes:

8. Bake the cheesecakes: Place the muffin tin in the oven and bake for 15-18 minutes, or until the edges are set but the centers are still slightly jiggly. Turn off the oven and leave the cheesecakes in for 10 minutes before removing them to cool.
9. Cool and chill: Let the cheesecakes cool to room temperature, then refrigerate them for at least 3 hours, or overnight if possible.

Make the Blackberry Topping:

10. Prepare the blackberry topping: While the cheesecakes are chilling, prepare the topping. In a small saucepan, combine the blackberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring frequently, until the berries have softened and released their juices.
11. Mash and strain (optional): If you prefer a smooth topping, you can mash the berries and strain out the seeds. Otherwise, leave the topping as it is for a chunkier texture.
12. Cool the topping: Let the blackberry topping cool to room temperature before spooning it over the chilled cheesecakes.