Lavender Blueberry Cheesecake

1 pound cream cheese

1 cups sugar

6 sheets gelatin

6 cups cold water

1 cup blueberry puree

2 tbsp. lavender

For the crust:

1 1/2 cups graham cracker crumbs

1/3 cup sugar 

6 tablespoons melted butter 

1/2 teaspoon cinnamon

Directions:

For the filling:

In a bowl, whip the cream cheese until soft and about room temperature. Set it aside.

In a small pot, add the sour cream and sugar and gently heat, stirring to combine.

Fill a large bowl with the cold water and add the gelatin sheets to bloom. Allow them to soak 5-10 minutes, then lift the softened sheets and wring out any excess water. Remove the sour cream mixture from heat and add in the gelatin sheets. Stir to combine.

Fold the sour cream mixture into the cream cheese. Mix in the lavender and half of the blueberry puree. Fill your desired mold 3/4 of the way.