In a medium saucepan, combine milk, poppy seeds, fine semolina, and 100g of powdered sugar. Cook while stirring until thick, about 5-7 minutes. Stir in melted butter and set aside to cool.

Preheat your oven to 160°C (320°F) and prepare your springform pan lined with parchment paper.

In a large mixing bowl, use an electric mixer to combine cream cheese, remaining ingredients including eggs, powdered sugar, corn flour, lemon zest, lemon extract, and creme fraiche until smooth.

Pour the cream cheese filling over the cooled poppy seed base in the lined springform pan.

Bake for about 1 hour, or until golden brown on top and the edges are set.

Allow to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours.

Optional: Prepare a honey and lemon glaze to drizzle over the cheesecake before serving.