1. Preparing the Crust

1. Preheat the oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper.
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
3. Press the mixture evenly into the bottom of the prepared pan.
4. Bake for 10 minutes, then set aside to cool while preparing the filling.

2. Making the Cheesecake Batter

1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the sour cream, vanilla extract, lemon zest, and ground lavender. Mix until well incorporated.
3. Add the eggs one at a time, mixing on low speed to avoid overbeating.
4. Gently fold in the lemon juice until fully combined.

3. Assembling and Baking the Bars

1. Pour the cheesecake filling over the cooled crust, spreading it evenly.
2. Tap the pan lightly on the counter to remove any air bubbles.
3. Bake for 40-45 minutes, or until the edges are set but the center is slightly jiggly.
4. Turn off the oven and let the cheesecake bars cool inside with the door slightly open for 30 minutes.
5. Transfer to the refrigerator and chill for at least 4 hours (or overnight) before slicing.

4. Decorating and Serving

1. Once fully chilled, dust the bars with edible gold dust or sprinkles for a magical Hufflepuff-inspired touch.
2. Garnish with fresh lavender sprigs if desired.
3. Cut into squares and serve chilled.