Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy duty aluminum foil, ensuring it’s watertight.

In a medium bowl, mix the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly onto the bottom and slightly up the sides of the prepared pan.

Bake for 10 minutes. Let it cool on a wire rack while you prepare the filling.

In a small saucepan, gently warm the fresh lemon juice with the dried culinary lavender over low heat for about 5 minutes. Do not let it boil. Remove from heat and let it steep for 15-20 minutes to infuse the lavender flavor.

Strain the lemon juice through a fine mesh sieve to remove the lavender buds, pressing on them to extract all the liquid. Discard the buds.

In a large bowl, using a hand mixer or a stand mixer with the paddle attachment, beat the room temperature cream cheese on medium speed until completely smooth and free of lumps, about 2-3 minutes. Scrape down the sides and bottom of the bowl.

Gradually add the granulated sugar and beat until smooth. Add the eggs one at a time, mixing on low speed just until the yolk disappears after each addition. Be careful not to overmix.

Add the sour cream, infused lemon juice, lemon zest, vanilla extract, and a pinch of salt to the cream cheese mixture. Mix on low speed just until everything is combined and the batter is silky smooth. Tap the bowl on the counter a few times to release any large air bubbles.

Pour the cheesecake batter into the cooled crust. Place the springform pan into a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60-70 minutes. The edges should be set, but the center should still have a slight wobble.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This prevents it from cracking. After an hour, remove the cheesecake from the water bath and let it cool completely on a wire rack at room temperature.

Once cool, cover it with plastic wrap and refrigerate for at least 6 hours, but preferably overnight.

Line a baking sheet with parchment paper. In a medium saucepan, combine the sugar, honey, corn syrup, and water. Stir to combine, then cook over medium-high heat without stirring until the mixture reaches 300°F (150°C) on a candy thermometer. It should be a deep amber color.

Immediately remove from heat, add the baking soda, and whisk quickly. The mixture will foam up dramatically. Pour it onto the prepared baking sheet and let it cool completely for about 1 hour until hard. Once hardened, break it into shards.

Just before serving, top the chilled cheesecake with the honeycomb shards. Enjoy immediately!