In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8 minutes. Let it cool completely.

Gently crush the dried lavender buds with your fingers.

In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.

Pour in the honey and mix until combined. Add the eggs one at a time, mixing after each addition until just incorporated.

Stir in the vanilla extract and the crushed lavender buds. Gently fold in the heavy cream until everything is just combined and the batter is smooth.

Pour the cheesecake filling over the cooled crust. Wrap the bottom of the springform pan tightly with aluminum foil. Place the wrapped pan inside a larger baking pan. Pour hot water into the larger pan, halfway up the sides of the springform pan. Bake at 325°F (160°C) for 60-70 minutes, or until the cheesecake is set around the edges but still has a slight jiggle in the center.

Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. After an hour, take the cheesecake out of the water bath and let it cool completely on a wire rack at room temperature.

Cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

Carefully remove the cheesecake from the springform pan. Run a thin knife or spatula around the edge before releasing the sides.