Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let cool.

In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, dried lavender, and vanilla extract until fully combined.

Pour the cream cheese mixture over the cooled crust in the springform pan. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.

To make the honeycomb, combine 1 cup of sugar and ¼ cup of water in a saucepan over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color (about 5-7 minutes). Remove from heat and quickly whisk in the baking soda. The mixture will bubble up. Pour it onto a parchment-lined baking sheet and let it cool completely.

Once the cheesecake is chilled, whip the heavy cream until soft peaks form. Spread the whipped cream on top of the cheesecake and drizzle with honey. Break the honeycomb into pieces and sprinkle over the cheesecake.