In a mixing bowl, combine graham cracker crumbs with melted butter until mixed and crumbly. Press into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for about 10 minutes until lightly golden. Allow to cool.

In a large mixing bowl, beat cream cheese until smooth for 2-3 minutes. Gradually add sugar, sour cream, lemon juice, and lavender, mixing until creamy without lumps.

Add eggs one at a time, mixing on low after each until just combined. Ensure mixture is smooth and glossy.

Pour the filling into the cooled crust and bake at 325°F (160°C) for about 60 minutes until edges are set but slightly wobbly in the center.

Let cheesecake cool at room temperature for about 30 minutes. Refrigerate for at least 4 hours or overnight.

Before serving, remove from the springform pan and top with honeycomb or alternatives like crushed nuts. Garnish with fresh berries if desired.