In a large bowl, combine graham cracker crumbs with melted butter and a pinch of sugar. Mix until the crumbs resemble wet sand. Press into the bottom of a springform pan and chill for at least 30 minutes.

In a mixing bowl, whip cold heavy cream on high speed until stiff peaks form, about 3-5 minutes.

In another bowl, beat softened cream cheese and honey together until smooth and creamy, about 2-3 minutes.

In a saucepan, heat dried lavender, lemon juice, and vanilla extract gently for about 5 minutes. Strain and let cool.

Combine the strained lavender mixture into the cream cheese blend. Gently fold in the whipped cream.

Pour the cheesecake filling over the chilled crust. Smooth the top and refrigerate for at least 4 hours or overnight.

Once set, drizzle with honey and sprinkle dried lavender buds on top before serving.