Preheat your oven to 350°F (175°C).

In a medium bowl, mix together graham cracker crumbs, melted unsalted butter, granulated sugar, and ground cinnamon until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan.

Place the prepared crust in the preheated oven and bake for 8-10 minutes until lightly golden. Let it cool completely on a wire rack.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in granulated sugar and flour, mixing well.

Incorporate vanilla extract and lavender extract into the mixture, mixing gently.

Crack the large eggs and yolks into the batter one at a time, mixing just until combined after each addition.

Fold in heavy cream and honey, mixing until just combined.

Gently fold in dried culinary lavender buds.

Wrap the springform pan with aluminum foil and place it inside a larger roasting pan.

Pour the cheesecake batter into the prepared crust and pour hot water into the roasting pan until halfway up the sides of the springform pan.

Bake for 55-70 minutes until edges are set and the center jiggles slightly.

Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.

Remove the cheesecake from the water bath and let it cool to room temperature, then refrigerate for at least 6 hours or overnight.

Simmer honey, water, and a few lavender buds in a saucepan until bubbling. Strain to remove the buds and reserve the glaze.

Pour the cooled honey glaze over the chilled cheesecake and garnish with fresh lavender sprigs and edible flowers.

Slice the cheesecake and serve it chilled.