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

In a mixing bowl, mix together graham cracker crumbs, granulated sugar, and melted unsalted butter until crumbly. Press into the bottom of your springform pan.

Warm the heavy cream in a small saucepan, add dried culinary lavender, and steep for 15 minutes. Strain out the lavender.

Beat cream cheese until smooth, mix in honey and strained cream, add vanilla, then eggs one at a time. Fold in cornstarch gently.

Pour filling over crust. Bake in a water bath for 60-70 minutes until edges set but center jiggles slightly.

Cool in the oven with the door ajar for an hour, then chill in the refrigerator for at least 4 hours or overnight.

For optional syrup, simmer honey, water, and lavender for 5-7 minutes, strain, and let cool.

Remove cheesecake from springform, drizzle with syrup, and garnish. Serve chilled.