Heat the oven to 350 degrees and coat a 9-inch springform pan with cooking spray. The light coating helps the crust release cleanly later.

Stir the graham cracker crumbs and melted butter in a small bowl until the crumbs look evenly moistened. There should be no dry sandy patches hiding at the bottom.

Press the crumb mixture over the bottom of the pan and about 1/2 inch up the sides, using a flat-bottomed glass to compact it firmly. A tightly packed crust holds together better and is less likely to crumble when sliced.

Bake the crust for 12 to 15 minutes, then set the pan on a wire rack to cool. It should look set and smell toasty rather than buttery and wet.

Lower the oven to 325 degrees before starting the filling. This gentler heat helps the cheesecake bake evenly without drying out the edges.

Beat the cream cheese in a stand mixer fitted with the paddle until it turns fluffy and smooth. Stop when the mixture looks creamy and no thick cold lumps remain.

Add the sugar and beat on high for 3 minutes. The mixture should become lighter and more supple as the sugar dissolves in.

Mix in the vanilla extract, lavender extract, honey, and salt just until combined. You want an even batter with a clear floral aroma, not an overworked one.

Add the eggs one at a time, scraping the bowl after each addition. Go slowly here so you do not trap extra air, which can make the cheesecake puff and then sink.

Blend in a few drops of violet food coloring until you like the shade. Keep it subtle if you want the finished cake to look soft and natural.

Mix in the sour cream until the batter is smooth. This is where the filling starts to look silkier and slightly looser.

Pour in the heavy whipping cream and mix just until fully incorporated. The finished batter should look glossy, fluid, and free of lumps.

Wrap the outside of the springform pan with aluminum foil, then pour in the filling and smooth the top with a spatula. Make sure the foil covers the base and sides well before the pan goes near water.

Set the cheesecake pan inside a high-sided roasting pan and add hot water until it reaches halfway up the side of the springform pan. The water bath should surround the pan without splashing into it.

Bake for 1 1/2 hours. When it is ready, the edges should look set while the center still has a gentle wobble like soft custard.

Turn the oven off, crack the door open 1 inch, and leave the cheesecake inside for 1 hour. This slow cooldown helps the top stay smoother and reduces the chance of cracks.

Move the cheesecake to the counter and let it cool to room temperature. The pan should no longer feel warm before you cover it.

Tent aluminum foil over the top without letting it touch the surface, then refrigerate for at least 4 hours. The filling needs that chill time to firm up into neat, creamy slices.

Stir the sour cream, honey, vanilla, and powdered sugar together in a medium bowl until smooth. The topping should look thick but spreadable, with no sugar pockets.

Spread the topping over the cooled cheesecake. After chilling, it sets slightly and gives the finished slices a clean, polished top layer.