Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

Combine graham cracker crumbs, granulated sugar, and melted unsalted butter in a bowl until resembling wet sand. Press into the bottom of the springform pan.

Warm heavy cream in a saucepan over low heat. Add dried culinary lavender and steep for 15 minutes. Strain and set the lavender-infused cream aside.

Beat softened cream cheese in a bowl until smooth, mix in the strained lavender cream, honey, and vanilla extract until well combined.

Add the eggs one at a time, mixing gently, then sprinkle in the cornstarch and mix briefly until just combined.

Pour the filling over the crust, smoothing the top. Place in a larger baking dish, add hot water, and bake for 60-70 minutes.

After baking, cool the cheesecake at room temperature for about an hour, then refrigerate for at least 4 hours or overnight.

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

Carefully remove cheesecake from the pan, slice, and serve with honey lavender syrup or garnish with edible flowers.