Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides.

Combine graham cracker crumbs, granulated sugar, and melted unsalted butter in a mixing bowl until well incorporated. Press the mixture into the bottom of the springform pan and bake for 10 minutes.

Heat heavy cream in a small saucepan until simmering. Remove from heat, add dried culinary lavender, cover, and let steep for 15 minutes before straining.

In a large mixing bowl, beat cream cheese until smooth, then mix in honey and lavender-infused cream. Add eggs one at a time and mix gently, then incorporate cornstarch.

Pour cheesecake filling over the cooled crust. Place pan in a larger baking dish, fill with hot water, and bake for 60-70 minutes.

Let the cheesecake cool at room temperature for at least 1 hour, then refrigerate for a minimum of 4 hours.

For the optional honey lavender syrup, combine honey, dried lavender, and water in a saucepan, simmer for 5-7 minutes, strain and cool.

Drizzle the cheesecake with honey lavender syrup and garnish with fresh lavender sprigs before serving.