Preheat your oven to 350°F (175°C).

Combine graham cracker crumbs, melted butter, granulated sugar, and cinnamon in a medium bowl. Mix until resembling wet sand. Press into the bottom of a 9-inch springform pan.

Bake the crust for 8–10 minutes until light golden brown. Let cool completely.

In a large mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and flour.

Add vanilla extract and lavender extract; mix until combined.

Mix in eggs and egg yolks one at a time, blending on low speed to avoid overmixing.

Stir in heavy cream and honey until smooth.

Fold in dried culinary lavender buds carefully.

Wrap the bottom of the springform pan in aluminum foil and place in a larger roasting pan.

Pour the filling into the cooled crust, tap to remove air bubbles.

Pour hot water into the roasting pan halfway up the springform pan.

Bake for 55–70 minutes until the edges are set and the center has a slight jiggle.

Turn off the oven and let the cheesecake cool inside for 1 hour.

Remove from the oven and refrigerate for at least 6 hours, preferably overnight.

To make the glaze, combine honey and water in a small saucepan and simmer until mixed. Strain to remove lavender pieces.

Spread the cooled honey glaze over the chilled cheesecake.

Garnish with fresh lavender sprigs and edible flowers.

Slice and serve with fresh berries or whipped cream.