Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Mix until evenly coated. Press mixture into the bottom of a springform pan. Bake for 10 minutes, then cool.

In a saucepan, simmer 1 cup of heavy cream. Add lavender, stir, and let steep for 15 minutes. Strain out lavender buds.

In a bowl, blend cream cheese until smooth. Gradually add honey while mixing continuously. Add lavender-infused cream and blend until smooth with no lumps.

Combine the cream mixture with the cream cheese blend, scraping down the sides of the bowl. The filling should be creamy and smooth.

Wrap the springform pan with foil and place it in a larger dish. Pour hot water into the larger dish halfway up the sides. Bake for 45-50 minutes.

Turn off the oven, crack the door, and cool for 1 hour. Transfer to the refrigerator to chill for at least 4 hours or overnight.