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

In a medium bowl, combine graham cracker crumbs and granulated sugar. Melt the unsalted butter and mix it in until combined, then press the mixture into the bottom of the springform pan.

In a small saucepan, heat heavy cream over medium-low heat and add dried culinary lavender. Simmer gently for about 15 minutes, then strain and set aside to cool.

In a large mixing bowl, beat the cream cheese until smooth. Gradually mix in honey and cooled lavender-infused cream, then add vanilla extract and eggs one at a time, blending just until incorporated. Gently fold in cornstarch.

Pour the filling into the crust and smooth the top. Place the springform pan in a larger baking dish filled with hot water. Bake for 60–70 minutes until the edges are set but the center is slightly jiggly.

Remove the cheesecake from the oven and the water bath. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Optionally, to make the syrup, combine honey, lavender, and water in a saucepan and simmer for 5–7 minutes until thickened. Strain and cool.

Drizzle the cheesecake with honey lavender syrup and garnish with fresh lavender before serving.