Preheat the Oven:

Preheat your oven to 325°F (163°C). Line the bottom of the springform pan with parchment paper and lightly grease the sides.

Make the Crust:

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Set aside.

Infuse the Lavender:

In a small saucepan, heat the heavy cream over low heat until warm (not boiling). Add the dried lavender and let it steep for 15 minutes. Strain the mixture through a fine mesh sieve and set aside to cool.

Prepare the Filling:

Using an electric mixer, beat the cream cheese until smooth and creamy. Add the honey, infused heavy cream, and vanilla extract, mixing until combined. Gradually beat in the eggs, one at a time, followed by the cornstarch. Be careful not to overmix to avoid cracks in the cheesecake.

Assemble and Bake:

Pour the filling over the prepared crust. Place the springform pan in a larger baking dish and fill the dish with hot water halfway up the sides of the springform pan (creating a water bath). Bake for 60–70 minutes, or until the center is slightly jiggly but set.

Cool the Cheesecake:

Remove the cheesecake from the oven and water bath. Run a knife around the edges to loosen it from the pan and cool to room temperature. Refrigerate for at least 4 hours or overnight.

Make the Honey Lavender Syrup (Optional):

In a small saucepan, combine honey, dried lavender, and water. Simmer for 5–7 minutes, stirring occasionally. Strain to remove the lavender pieces and let the syrup cool.

Serve:

Remove the cheesecake from the springform pan and drizzle with the honey lavender syrup before serving. Garnish with fresh lavender sprigs if desired.