I preheat the oven to 350°F (175°C) and grease a 9-inch springform pan. I mix 1¾ cups graham cracker crumbs, ⅓ cup melted butter, a pinch of salt, and ¼ cup sugar until moist. I press the mixture firmly into the pan’s bottom, optionally up the sides, and bake for 10 minutes. I let it cool and lower the oven to 325°F (165°C) for this creamy floral dessert.

I beat 4 bricks Neufchatel cream cheese with an electric mixer for 3 minutes until smooth. I add 1¼ cups sugar, beating for 1 minute, then mix in 1 cup Greek yogurt, 1 tbsp vanilla, 1 tbsp chopped lavender buds, and 1 tbsp Earl Grey tea leaves (if using) for 1 minute. I add 4 eggs one at a time, mixing just until incorporated to avoid cracks in this elegant cheesecake.

I wrap the springform pan in two layers of heavy-duty foil to prevent leaks. I place it in a roasting pan, pour the filling into the cooled crust, and smooth the top. I add boiling water to the roasting pan, reaching 1 inch up the springform’s side, for a moist creamy floral dessert.

I bake for 1 hour 40 minutes until the edges are set and the center jiggles slightly. I turn off the oven, crack the door, and let the lavender-infused cheesecake cool inside for 1 hour to prevent cracking. I remove it from the water bath, run a knife around the edge, and cool to room temperature before chilling in the fridge for at least 4 hours, preferably overnight.

I heat 2 cups heavy cream until warm, steep with an Earl Grey tea bag for 10 minutes, then chill. I whip the cold cream to stiff peaks and pipe or spoon over the chilled elegant cheesecake for a floral touch.

I remove the springform rim, transfer the creamy floral dessert to a plate, and top with whipped cream or fresh berries for a stunning presentation.