Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment.

In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons sugar. Mix until the crumbs are evenly moistened.

Press the crust firmly into the bottom of the springform pan (use the bottom of a measuring cup for an even layer). Chill briefly while you make the filling.

In a large bowl, beat the softened cream cheese and 1 cup sugar until very smooth and free of lumps using a hand mixer or stand mixer on medium speed.

Add the eggs one at a time, mixing just until incorporated after each addition. Don’t overbeat.

Stir in the vanilla extract, sour cream, Earl Grey tea leaves, dried lavender buds, and flour. Mix until combined and smooth.

Pour the filling over the prepared crust and smooth the top with a spatula.

Bake for 45–50 minutes. The edges should be set and the center slightly jiggly — it will finish setting as it cools.

Turn the oven off, crack the oven door, and let the cheesecake cool inside for about 30 minutes to prevent cracking.

Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.

Before serving, loosen the springform and transfer the cheesecake to a serving plate. Garnish with a sprinkle of lavender buds, a drizzle of honey, or fresh berries if desired.