Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper.

Combine graham cracker crumbs, granulated sugar, and melted unsalted butter in a mixing bowl. Press into the bottom of the pan and bake for 10 minutes.

Heat heavy cream in a small saucepan until simmering. Stir in dried culinary lavender, then steep for 15 minutes and strain.

Beat cream cheese until smooth, add honey and cooled infused cream, then vanilla extract. Incorporate eggs one at a time followed by cornstarch.

Pour filling over crust. Bake in a water bath for 60-70 minutes until slightly jiggly, then let it sit with the oven off for an hour.

Let cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.

To make syrup, combine honey, culinary lavender, and water in a saucepan, simmer for 5-7 minutes, then strain and cool.

Release sides of the springform pan, slice cheesecake, drizzle with syrup, and garnish with fresh lavender if desired.