Preheat your oven to 350°F (175°C) if toasting the crumbs. In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan and chill for at least 30 minutes.

While the crust is chilling, whip heavy cream in a mixing bowl until soft peaks form, about 3-5 minutes. In another bowl, soften cream cheese until smooth, then mix in honey and lavender.

Gently fold the whipped cream into the cream cheese mixture until well combined.

Spoon the cheesecake filling onto the chilled crust, smooth the top, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.

Before serving, carefully remove from the springform pan, garnish with fresh berries or a drizzle of honey, slice, and enjoy.