1. Preheat your oven to 325°F (160°C).
2. In a bowl, mix graham cracker crumbs and melted butter until combined, then press into the bottom of a springform pan.
3. In a large mixing bowl, beat the cream cheese until smooth.
4. Add honey, eggs, lavender, and vanilla extract, mixing until well combined.
5. Fold in the sour cream until smooth.
6. Pour the cheesecake mixture over the crust in the springform pan.
7. Bake for 50-60 minutes or until the center is set but slightly jiggly.
8. Let it cool at room temperature, then refrigerate for at least 4 hours before serving.
9. Garnish with additional lavender or honey if desired.

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