Preheat your oven to 325°F (163°C) and prepare a springform pan by lining the bottom with parchment paper and greasing the edges with unsalted butter.

In a mixing bowl, combine graham cracker crumbs and granulated sugar. Drizzle in melted butter and mix until the texture resembles wet sand. Firmly press this mixture into the bottom of your prepared springform pan to create a sturdy crust. Bake for 10 minutes until lightly golden and fragrant, then set aside to cool.

In a small saucepan, gently heat the heavy cream over low heat until just simmering. Remove from heat, then stir in the dried culinary lavender. Cover and let it steep for 15 minutes. Strain the mixture through a fine mesh sieve to remove the lavender.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the honey and strained lavender cream, mixing well after each addition. Incorporate the eggs one at a time, mixing on low speed until everything is just combined. Gently fold in the cornstarch until no white streaks remain.

Carefully pour the creamy filling over the cooled crust in the springform pan. Place the pan in a larger baking dish filled with hot water. Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly.

Once baked, remove the cheesecake from the oven and the water bath. Run a knife around the edges to loosen it, then allow it to cool at room temperature for about an hour. Cover and refrigerate the cheesecake for at least 4 hours, or ideally overnight.

To prepare the honey lavender syrup, simmer honey, water, and a pinch of dried lavender in a small saucepan over medium heat for 5-7 minutes until slightly thickened. Strain and let cool.

When ready to serve, gently remove the cheesecake from the springform pan. Drizzle the cooled honey lavender syrup over the top, and garnish with fresh lavender sprigs.