Allow the cream cheese to soften at room temperature for about an hour. If needed, use the microwave "soften" feature carefully without melting it.

Crush the cookies or crackers into fine crumbs using a food processor or a rolling pin. Mix crumbs with melted butter until well combined. Press the mixture into an even layer in an 8-inch springform pan. Refrigerate the crust for 30 minutes to set.

Let the heavy cream sit at room temperature for about 15 minutes.

In a large bowl, beat the softened cream cheese with an electric mixer on medium speed. Gradually add powdered sugar and heavy cream, beating until smooth. Add the lavender syrup and a few drops of purple food coloring, beating gently until combined. Avoid overbeating.

Remove the crust from the refrigerator. Spread the lavender cream cheese filling evenly over the crust and smooth the top.

Refrigerate the assembled cheesecake for at least 4 hours until fully set.

 

Before serving, garnish with whipped cream and sprinkle dry culinary lavender flowers on top if desired.