Preheat your oven to 350°F (175°C).

In a medium mixing bowl, combine graham cracker crumbs, melted unsalted butter, granulated sugar, and optional ground cinnamon. Press mixture into the bottom of a springform pan, bake for 8-10 minutes, and set aside to cool.

In a stand mixer, beat room temperature cream cheese until smooth. Gradually add granulated sugar and flour, mixing on low to avoid air bubbles.

Add vanilla and lavender extract. Beat to combine, then add eggs one at a time, mixing gently.

Fold in heavy cream and honey, then whipped culinary lavender buds into the mixture.

Wrap springform pan with aluminum foil, place in a larger pan, and add hot water halfway up the sides.

Pour filling into crust and bake for 55-70 minutes until edges are set but center jiggles slightly. Cool in oven with door ajar for one hour.

Refrigerate for at least 6 hours or overnight to set.

In a saucepan, combine honey, water, and lavender buds. Simmer for 5 minutes, strain, and let cool to make the glaze.

Garnish with lavender sprigs and edible flowers before serving. Drizzle with honey glaze.