For the Hay Infusion:

1. Infuse the cream: In a small saucepan, gently heat the heavy cream over medium-low heat. Add the food-grade hay and let it steep in the cream for 20 minutes, allowing the earthy flavors to infuse.
2. Strain: After 20 minutes, strain the cream through a fine-mesh sieve, pressing on the hay to extract as much cream as possible. Set aside to cool.

For the Cheesecake Minis:

1. Preheat the oven: Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners.
2. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with the butter. Press about 1 tablespoon of the mixture into each liner, packing it down firmly with the back of a spoon.
3. Prepare the filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla, sour cream, and flour until just combined.
4. Add the infused cream: Slowly mix in the cooled hay-infused cream into the cheesecake batter until well incorporated.
5. Bake: Pour the cheesecake filling over the prepared crusts, filling each liner about three-quarters full. Bake for 18-20 minutes, or until the center of the cheesecakes is set and slightly jiggly.
6. Cool: Remove from the oven and let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely. Once cool, refrigerate for at least 2 hours before serving.

For the Topping:

1. Slice the peaches: Thinly slice the fresh peaches and arrange them on top of each cheesecake mini.
2. Drizzle with honey: Right before serving, drizzle each cheesecake with a generous amount of honey.
3. Garnish: Add edible flowers or a sprig of fresh thyme for an extra touch of beauty.