Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides.

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until it resembles wet sand. Press into the bottom of the prepared pan and bake for about 10 minutes.

In a small saucepan, warm the heavy cream over low heat until hot but not boiling. Add the dried lavender and steep for 15 minutes. Strain and set aside.

Beat the cream cheese with an electric mixer until smooth. Gradually add honey and the cooled infused cream, then vanilla extract. Incorporate eggs one at a time, followed by cornstarch until just combined.

Pour the filling over the cooled crust. Place the pan in a larger baking dish filled with hot water for a water bath and bake for 60–70 minutes until the edges are set.

Once baked, remove from the oven and water bath. Run a knife around the edges and let it cool to room temperature before refrigerating for at least 4 hours.

For the optional syrup, combine honey, lavender, and water in a saucepan. Simmer for 5-7 minutes, then strain and cool.

Remove the cheesecake from the pan, drizzle with honey lavender syrup, and garnish with fresh lavender sprigs if desired. Slice and enjoy!