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

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Press the mixture into the bottom of the prepared springform pan and bake for about 10 minutes.

In a small saucepan, heat heavy cream over medium heat until simmering. Remove from heat, add dried culinary lavender, and let steep for 15 minutes. Strain the mixture and let cool.

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

Pour the cheesecake filling over the cooled crust. For a water bath, place the pan inside a larger roasting pan filled with hot water halfway up the sides. Bake for 60-70 minutes.

Let the cheesecake cool in the oven for an hour, then remove from water bath and cool completely at room temperature. Refrigerate for a minimum of 4 hours or overnight.

For the optional syrup, combine honey, additional dried lavender, and water in a saucepan. Simmer for 5-7 minutes until thickened, then strain and allow to cool.

To serve, release the cheesecake from the springform pan, drizzle with honey lavender syrup, and garnish with fresh lavender.