Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.

Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then remove and let cool.

In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.

Add honey, sour cream, eggs, crushed lavender, vanilla extract, and salt. Mix until fully combined and smooth.

Pour the filling over the cooled crust in the springform pan.

Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight before serving.

Slice and serve chilled, optionally garnished with fresh lavender or a drizzle of honey.