Place the gluten-free graham crackers in a food processor and blend until they become fine crumbs. Transfer to a medium bowl and mix with ground lavender and melted butter until well combined.

Line the bottom of a springform pan with parchment paper. Press the crumb mixture firmly into the base and slightly up the sides of the pan. Place the crust in the freezer to set.

Add 1 cup of the blueberries and the water to a food processor and blend until roughly chopped. Transfer the mixture to a small saucepan.

Add the sugar, lemon zest, vanilla extract, and salt. Cook over medium heat, stirring constantly, until it begins to simmer.

Add the remaining blueberries.

Place the lavender buds in a tea bag or cheesecloth pouch and add it to the sauce. Reduce heat and allow the lavender to steep while stirring occasionally.

Cook until the sauce thickens, about 10 minutes.

Remove from heat and let the lavender steep for another 15–20 minutes before removing the pouch. Allow the blueberry sauce to cool completely.

In a large bowl, whip the chilled heavy cream using an electric mixer until soft peaks form.

In another bowl, beat the cream cheese, goat cheese, sugar, lemon zest, vanilla extract, and lavender until smooth and creamy.

Gently fold the whipped cream into the cheesecake mixture using a spatula until fully incorporated.

Assemble the cheesecake

Remove the crust from the freezer and pour the filling into the pan. Smooth the top with a spoon or spatula.

Refrigerate for at least 4 hours, preferably overnight, until fully set.

Serve

When ready to serve, remove the cheesecake from the refrigerator and release it from the springform pan.

Spoon the blueberry topping generously over the cheesecake before slicing and serving.