Preheat your oven to 350°F (175°C). Crush chocolate cookies until fine crumbs, mix with melted butter, and press into a greased springform pan. Bake for 10 minutes, then cool slightly.

In a saucepan, combine blackberries and sugar over medium heat. Cook for about 10 minutes until thickened, then cool to room temperature.

In a mixing bowl, beat cream cheese until smooth. Add sour cream, sugar, and vanilla extract, mixing until blended. Gradually add eggs, mixing on low speed.

Finely grind culinary-grade lavender and fold into the cheesecake filling.

Pour half of the cheesecake filling into the crust, add dollops of blackberry compote, then top with remaining cheesecake filling. Swirl the layers together.

Prepare a water bath and bake the cheesecake for 50 minutes until edges are set but center jiggles slightly.

Turn off the oven and let the cheesecake cool inside for an hour, then refrigerate for at least 4 hours.

Before serving, garnish with additional blackberry compote and fresh blackberries. Serve chilled.