Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl. Press mixture into the bottom of a 9-inch springform pan. Bake for 8–10 minutes until edges are lightly golden, then let cool.

In a large mixing bowl, beat the cream cheese on medium speed until smooth. Gradually add sugar and honey, mixing well. Add eggs one at a time. Fold in sour cream and lavender to create a smooth batter.

Pour the filling over the cooled crust. To prevent cracks, place the pan in a larger baking dish filled with hot water. Bake at 325°F (163°C) for 60–70 minutes, until edges are set and center is slightly jiggly.

Turn off the oven and crack the door to allow the cheesecake to cool for 1 hour. Then, let it cool at room temperature for another hour. Cover and refrigerate for at least 4 hours or overnight.

Carefully remove the sides of the springform pan. Slice with a sharp knife, cleaning the blade between cuts. Serve chilled, optionally topped with fresh berries or a drizzle of honey.