In a medium saucepan, combine whole milk, poppy seeds, fine semolina, and powdered sugar. Cook over medium heat, stirring constantly for about 5-7 minutes until thickened.

Remove from heat, stir in melted butter, and pour into the prepared springform pan lined with parchment paper.

In a large mixing bowl, blend cream cheese until creamy. Add eggs, powdered sugar, corn flour, lemon zest, lemon extract, and crème fraîche. Mix until smooth.

Pour creamy cheesecake filling over the poppy seed base. Preheat oven to 160°C (320°F) and bake for approximately 60 minutes.

Turn off the oven and let the cheesecake cool inside for about an hour. Transfer to room temperature until completely cooled, then refrigerate for at least 4 hours.

Before serving, drizzle with honey and lemon glaze, slice, and serve with fresh berries or a light fruit compote.