Preheat oven to 350 F.
In a medium bowl, mix pecans, graham crackers, sugar and butter. Press the mixture evenly into the bottom of the prepared pan and set aside.
In a large bowl, use a hand mixer to beat the cream cheese until it is nice and smooth (no lumps allowed). Slowly add the sugar as you continue to beat the cream cheese; scrape the sides of the bowl and continue to beat until combined.
Add eggs, one at a time, beating on low just long enough to incorporate. Don’t overmix. Add the yogurt, vanilla, and lavender
essential oil and mix just until you have a smooth consistency.
Pour filling over prepared crust and stick your pan into your preheated oven. Turn the oven down to 250 degrees Fahrenheit and bake for 1 1/2 hours. The center should still wobble a little. Once done baking, turn the oven off and let sit for at least an hour. After about an hour or so, open the oven door and let it sit for a few more hours. Once cooled to room temperature, refrigerate until set.