Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper.

In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press firmly into the prepared pan. Bake 10 minutes until lightly golden. Cool completely.

Heat heavy cream until steaming but not boiling. Add lavender, cover, and steep for 10 minutes. Strain and discard lavender. Let cream cool slightly.

Melt white chocolate gently using a double boiler or microwave in short intervals. Stir until smooth and allow to cool slightly.

Beat softened cream cheese and sugar until smooth and creamy.

Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.

Mix in melted white chocolate.

Stir in lavender-infused cream, vanilla extract, and salt until smooth.

Pour filling over cooled crust. Tap pan gently to release air bubbles.

Bake for 35–40 minutes. Edges should be set and center slightly jiggly.

Cool at room temperature for 1 hour, then refrigerate at least 4 hours or overnight.

Slice using a hot knife wiped clean between cuts for sharp edges.