Preheat oven to 325°F (160°C). Line a springform pan with parchment if baking in crust.

Beat cream cheese until smooth, about 2 minutes. Scrape bowl.

Add honey and vanilla; mix until incorporated.

Mix in eggs one at a time, low speed, just until blended.

Fold in sour cream, lavender, flour, and salt by hand. Don’t overmix.

Pour into crust or pan, smooth top, and bake 30–40 minutes until edges set and center slightly wobbly.

Cool on rack, then chill at least 4 hours. Drizzle honey before serving.