Place cookies in a food processor and process into crumbs. In a medium bowl, combine crumbs, melted butter and 2 tablespoons of sugar. Press into bottom of a greased (or parchment paper-lined) 9x13-inch baking pan.
Beat cream cheese in mixer until soft and creamy. Mix 1⅓ cups sugar in well. Add sour cream, whipping cream, lemon juice, lemon zest and lavender extract paste. Mix in eggs, one at a time. Spread filling mixture evenly over cookie crust.
Bake cheesecake for 1 hour or until center of cheesecake is nearly set. Turn oven off and crack open the door, leaving cheesecake inside for another hour. Remove from oven and cool completely. Refrigerate 2-3 hours before cutting into bars. Store covered in refrigerator.