Preheat your oven to 325°F (160°C). In a medium bowl, combine the digestive biscuit or graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.

In a small saucepan, gently heat the ½ cup of honey (item 7) with the 2 teaspoons of dried lavender buds (item 11) over low heat. Bring it just to a simmer, then remove from heat and let steep for 10-15 minutes.

Strain the honey through a fine-mesh sieve or cheesecloth to remove the lavender buds.

In a large mixing bowl, using an electric mixer, beat the softened cream cheese (item 5) until smooth and creamy. Gradually beat in the strained honey-lavender mixture, heavy cream (item 6), and vanilla extract (item 12).

In a separate small bowl, whisk together the eggs (item 8), cornstarch (item 9), lemon juice (item 10), and salt (item 13). With the mixer on low speed, slowly add the egg mixture to the cream cheese mixture, mixing just until incorporated.

Pour the cheesecake filling over the cooled crust in the springform pan. Wrap the bottom and sides of the springform pan tightly with heavy-duty aluminum foil. Place the springform pan in a larger roasting pan and pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.

Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another hour.

Let the cheesecake cool completely on a wire rack at room temperature. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.

In a small saucepan, combine the ¼ cup honey (item 15), 1 teaspoon lavender buds (item 16), and 1 tablespoon hot water (item 17). Gently heat over low heat until the honey is warm and slightly thinned. Let it steep for 5-10 minutes, then strain.

Carefully run a thin knife around the edge of the pan before releasing the springform sides. Drizzle liberally with the honey lavender drizzle. Garnish with fresh lavender sprigs (item 19) and edible flowers (item 20), if desired, before slicing and serving.