1. Preparing the Crust

1. Preheat the oven to 325°F (163°C).
2. In a bowl, combine graham cracker crumbs and sugar.
3. Add melted butter and mix until the mixture resembles wet sand.
4. Press the mixture into the base of a 9-inch springform pan, ensuring it’s even.
5. Bake for 10 minutes, then remove from the oven and set aside to cool.

2. Making the Cheesecake Batter

1. In a large bowl, beat softened cream cheese with sugar until smooth.
2. Add sour cream and vanilla extract, mixing until fully incorporated.
3. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
4. Stir in finely ground or infused culinary lavender until evenly distributed.

3. Creating the Blueberry Swirl

1. In a saucepan, combine blueberries, sugar, and cornstarch-water mixture.
2. Cook over medium heat, stirring occasionally, until the blueberries release their juices and thicken (about 5-7 minutes).
3. Remove from heat and cool slightly.

4. Assembling and Baking

1. Pour the cheesecake batter into the cooled crust.
2. Drop spoonfuls of the blueberry mixture onto the cheesecake batter.
3. Use a skewer or knife to swirl the blueberry mixture into the cheesecake, creating a marbled effect.
4. Bake at 325°F (163°C) for 50-60 minutes, until the edges are set but the center slightly jiggles.
5. Turn off the oven and allow the cheesecake to cool gradually with the oven door slightly ajar.