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

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of your prepared springform pan.

In a small saucepan, heat the heavy cream until warm but not boiling, about 5 minutes. Add the dried culinary lavender and let it steep for 15 minutes. Strain the mixture to remove lavender pieces.

In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the honey, infused cream, and vanilla extract. Beat in the eggs one at a time, followed by the cornstarch.

Pour the filling over the prepared crust and spread evenly. Create a water bath by placing the springform pan in a larger baking dish filled with hot water. Bake for 60-70 minutes.

Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. Remove from the water bath and cool to room temperature, then refrigerate for at least 4 hours.

For an optional topping, combine honey, more dried lavender, and water in a saucepan. Simmer for 5-7 minutes, then strain and let cool.

Carefully unmold the cheesecake and drizzle with honey lavender syrup. Garnish with fresh lavender flowers if desired and serve.