Preheat your oven to 325 degrees Fahrenheit and line a standard muffin tray with paper liners.
Combine crushed graham crackers with melted butter in a small bowl until it resembles wet sand.
Press one tablespoon of the crust mixture into the base of each liner and bake for 5 minutes.
Beat the softened cream cheese and sugar in a large bowl on medium speed until completely smooth.
Add the eggs one at a time, mixing on low speed just until combined to prevent excess air from entering the batter.
Fold in the dried lavender carefully.
Pour the cheesecake batter over the baked crusts in each muffin cup.
Create a blackberry reduction by simmering berries until thick, then swirl a small amount onto the top of each cheesecake.
Bake for 20 minutes, then turn off the oven and let them sit inside for 10 minutes before removing.
Cool to room temperature, then refrigerate for at least 3 hours before serving.