1. Preheat & Prep:
Preheat oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper.

2. Make Crust:
Mix graham crumbs, sugar, salt, and butter until combined. Press into the bottom of your pan. Bake for 10 minutes, then cool.

3. Infuse Lavender:
Steep culinary lavender in lemon juice for about 10 minutes, then strain (optional: keep some bits for a stronger flavor). You can also grind it finely with a spice grinder if you’d rather mix it in directly.

4. Mix Filling:
Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream, lemon zest, lemon juice (with lavender), and vanilla. Don’t overmix!

5. Bake:
Pour filling over crust. Bake in a water bath for 50–60 minutes until the center is just set. Turn off the oven, crack the door, and let the cheesecake rest for 30 minutes. Chill in fridge at least 4 hours or overnight.

6. Top & Serve:
Before serving, place pieces of fresh honeycomb on top. Drizzle with a little extra honey and garnish with lavender buds and lemon zest.