Begin by crushing graham crackers in a food processor until they resemble fine crumbs. Melt unsalted butter in a small saucepan or microwave, then mix it with the crumbs until well combined. Press this mixture firmly into the bottom of a springform pan, creating an even layer. Chill the crust in the refrigerator for about 30 minutes to allow it to set.

In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until completely smooth, which should take about 2 minutes. Gradually drizzle in the honey and add the dried lavender, continuing to mix until everything is well incorporated and has a thick yet creamy texture.

In a separate bowl, whip the cream using a handheld mixer until you achieve soft peaks, usually about 3-4 minutes. Gently fold the whipped cream into the cream cheese mixture with a spatula until combined.

Pour the filling over the chilled crust in the springform pan. Use a spatula to smooth the top and ensure an even surface. Cover with plastic wrap and refrigerate it for a minimum of 4 hours, ideally overnight.

Before serving, carefully remove the cheesecake from the springform pan. Optionally, top with fresh berries or an additional drizzle of honey.