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 lightly with butter.

Combine graham cracker crumbs and granulated sugar in a mixing bowl. Melt the butter and pour it into the crumb mixture. Mix until evenly coated and press into the prepared pan.

Heat heavy cream until warm, add dried culinary lavender, and let steep for about 15 minutes. Strain the cream to remove lavender buds.

Beat softened cream cheese until smooth. Gradually add honey and infused heavy cream. Incorporate eggs one at a time, then sprinkle in cornstarch and mix gently.

Pour the cheesecake filling over the prepared crust. Place the pan inside a larger baking dish filled with hot water. Bake for 60 to 70 minutes until edges are set.

Allow the cheesecake to cool at room temperature for about an hour, then chill in the refrigerator for at least 4 hours or overnight.

Optional: Combine honey, more dried lavender, and water in a saucepan to simmer for 5 to 7 minutes. Strain and cool for syrup.

Carefully remove the springform pan sides. Drizzle with honey lavender syrup if desired, and garnish with fresh lavender sprigs before serving.