Poppy & lemon cheesecake with sea buckthorn jelly

Ingredients

• 60 grams (2.1 ounces) butter
• 400 grams (14.1 ounces) shortbread cookies
• 70 milliliters (2.4 fluid ounces) orange juice
• 100 grams (3.5 ounces) walnuts
• 800 grams (28.2 ounces) cream cheese
• 60 grams (2.1 fluid ounces) heavy cream
• 2 eggs
• 60 grams (2.1 ounces) egg yolk
• 2 grams (0.07 ounces) salt
• 170 grams (6 ounces) sugar
• 20 grams (0.7 ounces) cornstarch
• 70 milliliters (2.4 fluid ounces) lemon juice
• 2 tablespoons lemon zest
• 20 grams (0.7 ounces) poppy seeds
• 200 grams (7 ounces) sea buckthorn puree
• 200 milliliters (6.8 fluid ounces) orange juice
• 3 grams (0.1 ounces) agar
• 70 grams (2.5 ounces) sugar