Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with three layers of foil. Line the bottom with parchment paper.

Mix graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool completely.

Beat the softened cream cheese on medium speed until smooth. Add sugar and honey, beating until combined. Mix in sour cream and vanilla.

With the mixer on low, add the eggs one at a time, mixing just until the yolk disappears. Do not overmix.

Divide the batter evenly into two bowls. To one bowl, gently whisk in the lavender extract and purple gel food coloring until a soft purple hue is achieved.

Pour the purple lavender batter over the cooled crust and spread evenly. Carefully spoon the plain white honey batter over the top, smoothing it flat.

Place the springform pan inside a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake for 60-70 minutes until edges are set but the center slightly jiggles. Turn off oven, crack the door, and let cool inside for 1 hour.

Remove from water bath, let cool to room temperature, then refrigerate for at least 6 hours or overnight before slicing and garnishing with fresh lavender.