Mix crushed chocolate cookies with melted butter and salt. Press evenly into the bottom of a lined springform pan and freeze.

Heat 1 cup of heavy cream with lavender buds until steaming. Remove from heat, cover, and steep for 20 minutes. Strain out buds and chill cream completely.

Bloom 1.5 tsp gelatin in 2 tbsp cold water for 5 minutes, then microwave for 10-15 seconds until melted. Let cool slightly.

Beat 16 oz softened cream cheese with sugar and vanilla until smooth. Mix in the melted gelatin and optional purple food coloring.

Whip the chilled lavender-infused cream to stiff peaks. Fold gently into the cream cheese mixture. Pour over the crust and chill for 1.5 to 2 hours until set.

Bloom remaining 1 tsp gelatin in 1.5 tbsp cold water, then melt in the microwave.

Beat 8 oz cream cheese with honey until smooth. Mix in the melted gelatin. Whip remaining 3/4 cup heavy cream to stiff peaks and fold into the honey mixture.

Pour the white honey mousse over the set lavender layer. Smooth the top and chill the entire cake for at least 4 hours or overnight.

Remove from pan, slice with a hot knife, and garnish with fresh lavender sprigs and a heavy drizzle of honey right before serving.