Preheat your oven to 350°F (175°C). Mix together crushed graham crackers and melted butter until well combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes until golden. Cool.

In a small saucepan, combine blueberries with sugar and lavender. Cook over medium heat for 5-7 minutes until thickened. Cool slightly.

In a large bowl, beat cream cheese until smooth. Gradually add sugar. Add eggs one at a time, mixing gently. Fold in sour cream.

Pour half of the cheesecake filling onto the crust. Dollop blueberry swirl on top and gently swirl. Repeat with remaining filling and swirl.

Bake in preheated oven at 325°F (160°C) for 60 minutes until edges are set. Center should be slightly jiggly.

Turn off the oven and crack the door. Cool cheesecake inside for an hour. Transfer to the countertop to cool completely, then refrigerate for at least 4 hours or overnight.