Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan.

Bake for 10 minutes or until golden. Cool completely.

In another bowl, beat softened cream cheese until smooth. Gradually add sugar, then mix in the eggs one at a time. Add sour cream, lemon juice, lavender extract, and powdered sugar until silky.

Gently fold in blackberries to the filling mixture.

Pour the filling over the cooled crust and bake for 50-60 minutes until edges set and center jiggles slightly. Allow to cool in the oven for an hour.

Remove, cool to room temperature, cover, and refrigerate for at least 4 hours, preferably overnight.