Bring 1 cup of water to a boil. Add 3 tablespoons of dried lavender flowers and steep for 15 minutes.

In a mixing bowl, combine 1.5 cups of crushed shortbread cookies, 0.5 cups melted butter, and 1 tablespoon of strained lavender. Press into a greased 9-inch springform pan and refrigerate for at least 30 minutes.

Beat 16 ounces of softened cream cheese and 0.5 cups honey until smooth. Gradually mix in the cooled lavender-infused water.

Whisk 1 cup of heavy whipping cream until stiff peaks form, then gently fold into the cream cheese mixture.

Spoon the filling over the set crust, smooth the top, and refrigerate overnight.

Run a knife around the edges of the springform pan. Garnish with lavender sugar and fresh mint leaves before serving.