In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and honey. Stir until well blended and the mixture resembles wet sand.

Firmly press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer.

Place the crust in the refrigerator for about 10-15 minutes, or until it’s firm to the touch.

In a small saucepan, warm the heavy cream over medium heat. Add the culinary lavender and let it steep for about 5 minutes.

Once steeped, strain the lavender from the cream using a fine-mesh sieve. Allow the infused cream to cool to room temperature.

In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s creamy and smooth, about 2-3 minutes.

Gradually add in the honey, vanilla extract, and pinch of salt. Blend until fully combined.

Carefully fold in the cooled lavender-infused cream into the cream cheese mixture until smooth.

Pour the creamy filling over the chilled crust, spreading it evenly.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.