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