Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by wrapping it with aluminum foil.

Heat 1 cup of heavy cream in a medium saucepan over medium heat until steaming. Remove from heat, add 2 tablespoons of dried culinary lavender, and steep for 15-20 minutes, then strain.

Combine 1.5 cups of graham cracker crumbs, 0.5 cups of melted unsalted butter, and 0.25 cups of granulated sugar in a mixing bowl. Press this mixture into the bottom of the springform pan and bake for 10 minutes.

Lower oven temperature to 325°F (160°C). In a large mixing bowl, beat 16 ounces of cream cheese and 0.75 cups of sugar until smooth.

Add 0.5 cups of honey, 2 tablespoons of lemon juice, 1 teaspoon of vanilla extract, and 2 tablespoons of flour to cream cheese mixture and mix until smooth.

Pour the strained lavender-infused cream into the mixture, blend on low speed, then add the 3 large eggs one at a time, mixing just until combined.

Pour the cheesecake batter over the crust in the springform pan and tap to release air bubbles.

Create a water bath by placing the springform pan in a roasting dish and filling the dish with boiling water to 1 inch up the sides.

Bake in the 325°F oven for 60-70 minutes, until the edges are set and the center slightly wobbles.

Cool gradually by turning off the oven and leaving the cheesecake inside with the door cracked for 1 hour.

Remove from oven and water bath, cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.

Serve by carefully removing the sides of the springform pan and garnish as desired.