In a medium bowl, combine the graham cracker crumbs with melted butter, mixing until all the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Set aside while you prepare the filling.

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until creamy and smooth, about 2 minutes. Gradually add in the honey and culinary-grade lavender, mixing until fully combined.

Pour the prepared filling over the crust in your springform pan, using a spatula to smooth out the top into an even layer.

Cover the cheesecake with plastic wrap and place it in the refrigerator. Allow it to chill for at least 4 hours, or preferably overnight, until it is set.

Once the cheesecake has set, carefully remove it from the springform pan. Slice into wedges and serve chilled, optionally garnished with fresh berries or an extra drizzle of honey.