Lavender Blueberry Cheesecake

For the filling:
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
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.
For the crust:
     In a bowl, mix all the crust ingredients together.
To assemble:
      Cover the filling with the crust and place in the refrigerator until set (about two hours). Flip out of the mold and serve topped with the remaining blueberry puree