Combine the graham cracker crumbs, melted butter, and sugar in a mixing bowl until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan.

In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the honey, mixing until fully combined.

Add the sour cream, eggs, lavender, vanilla extract, and a pinch of salt to the mixture. Blend until silky, being careful not to overmix.

Pour the filling over the prepared crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Remove the sides of the springform pan and serve drizzled with honey and topped with whipped cream and lavender sprigs.