Preparing the Honey Graham Cracker Crust:

1. Preheat your oven to 325°F (165°C).
2. In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and honey. Mix until the crust mixture is well combined and crumbly.
3. Press the mixture evenly into the bottom of a greased or lined 9×9-inch baking pan. Bake for 10 minutes and then remove from the oven to cool.

Making the Lavender Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and fluffy.
2. Add sour cream and vanilla extract, continuing to beat until fully combined.
3. Add the finely ground culinary lavender and mix well.
4. Beat in the eggs one at a time, ensuring the batter remains smooth and lump-free.
5. Pour the cheesecake filling over the cooled crust.

Baking the Cheesecake Bars:

1. Bake the cheesecake for 45–50 minutes or until the edges are set, and the center is slightly jiggly.
2. Turn off the oven and let the cheesecake bars cool in the oven with the door slightly ajar for 1 hour to prevent cracking.
3. Refrigerate for at least 4 hours or overnight for best results.

Decorating with Golden Snitch Details:

1. Once the cheesecake bars are fully chilled, brush the tops lightly with edible gold leaf or gold luster dust to mimic the golden sheen of the Snitch.
2. Create delicate wings using melted white chocolate piped onto parchment paper or shape fondant into wing designs. Once the wings are set, carefully place them on top of the cheesecake bars.