Preheat oven to 325 degrees.
In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.
Add sugar and beat on high for an additional 3 minutes.
Add vanilla extract, lavender extract, honey and salt and mix until just combined.
Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
Add a few drops of violet food coloring and mix until desired color.
Add sour cream and mix until combined.
Add heavy cream and mix until combined.
Wrap the outside of your springform pan in aluminum foil.
Pour cream cheese filling into springform pan. Smooth the top with a spatula.
Place the pan inside a high-sided roasting pan.
Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan.
Bake for 1 1/2 hours.
After an hour and a half, turn the oven off and crack the door open 1 inch.
Leave the cheesecake like this for 1 hour.
After an hour, take the cheesecake out of the oven and place aluminum foil over the top (making sure the foil does not actually touch the cheesecake).
Place in the refrigerator for 4 hours.