Ingredients:
• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon dried lavender buds (culinary grade)
• 1/2 cup blackberry puree (strained)
Directions:
. Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
. In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of each cupcake liner to form the crust.
. In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
. Gently fold in dried lavender buds and blackberry puree until evenly incorporated.
. Spoon the cheesecake batter onto the crust in each cupcake liner.
. Bake for 20-25 minutes or until the edges are set and the center is slightly jiggly.
. Allow the mini cheesecakes to cool completely in the tin before refrigerating for at least 4 hours or overnight.
. Once chilled, remove the cheesecakes from the tin and garnish with fresh blackberries or a drizzle of blackberry sauce.
Indulge in these delightful bites and let the flavors transport you to a world of sweetness and sophistication! 
