Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted butter until resembling wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then cool.

In a large mixing bowl, beat together softened cream cheese and granulated sugar using an electric mixer until smooth and creamy. Gradually add heavy cream and sakura extract, mixing until fully combined and fluffy.

Gently fold in half of the edible cherry blossom petals into the cream cheese mixture using a spatula. Be careful not to overmix.

Pour the cheesecake filling over the cooled crust, using a spatula to spread it evenly across the top. Smooth out the surface.

Place the springform pan into the preheated oven and bake for 50-60 minutes. The center should jiggle slightly when shaken.

Let the cheesecake cool at room temperature for about an hour. Once cooled, refrigerate for at least four hours or overnight.

Serve chilled, garnished with the remaining sakura petals.