Preheat your oven to 325°F (163°C) and line the bottom of a springform pan with parchment paper. Combine graham cracker crumbs, sugar, salt, and melted vegan butter in a mixing bowl. Press this mixture firmly into the pan to form a crust. Bake for 10 minutes, then cool completely.

In a small saucepan, combine fresh lemon juice and culinary lavender. Heat gently on low for about 10 minutes, then strain the mixture to remove the lavender bits, reserving a few for garnish.

In a large bowl, beat the vegan cream cheese until smooth. Gradually add sugar and the egg or flaxseed mixture. Fold in the vegan sour cream, lemon zest, infused lemon juice, and vanilla extract.

Pour the filling over the cooled crust. Place the springform pan inside a larger dish filled with hot water. Bake for 50-60 minutes until the center is set but slightly jiggly. Turn off oven and let it rest for 30 minutes.

After resting, remove from the water bath and let cool to room temperature. Cover with plastic wrap and chill in the fridge for at least 4 hours or overnight.

When ready to serve, remove from the springform pan. Top with honeycomb or agave syrup and reserved lavender buds. Serve chilled.