Preheat the oven to 325°F (160°C).

Mix crushed graham crackers with melted butter and press into the bottom of a springform pan to form the crust.

In a small saucepan, heat the heavy cream and remove from heat before adding dried lavender. Let steep for 30 minutes, then strain out the lavender.

In a large mixing bowl, beat the cream cheese until smooth.

Gradually add honey and mix until combined.

Add eggs one at a time, mixing gently until just combined.

Blend in the strained lavender-infused cream until smooth.

Pour the cheesecake filling into the crust.

Wrap the springform pan in foil and place in a larger pan filled with hot water (water bath method).

Bake for 60 minutes or until set but still slightly wobbly in the center.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about an hour.

Transfer the cheesecake to the refrigerator and chill overnight before serving.