• Preheat oven to 175C (350F).

Prepare the crust.

• For the crust mix all ingredients in a food processor until crumbs are formed.
• Press 2/3 of the crumbs into bottom of a 10-inch (26) spring form pan (with a removable base) so that they stick together but not so much that it'll lose its crumby texture.

Prepare the cheese filling.

• For the cheese filling beat cheese, lemon juice and zest, vanilla extract, sugar, cornstarch and pudding powder in a food processor until well blended. Start adding the eggs one at a time until each egg is absorbed. 

Prepare the poppy seed filling.

• Bring the milk with the sugar to a boil. Pour it over the poppy seeds.
• Let the poppy seeds absorb all the milk. Add the egg and the breadcrumbs.

Assemble the cake.

• Pour the cheese filling over the prepared crust forming 1 circle in the middle and 2 rings, one at the edge and one in the middle. Pour poppy seed mixture between the cheese rings. Sprinkle the rest of the crust crumbs on top.
• Bake for 40-45 minutes. Run a sharp knife completely around the inside edge of the pan. Let it cool at room temperature. Serve it or refrigerate overnight.