1. Preheat your oven to 350°F (175°C).

2. Combine rye flour cold butter and a pinch of salt in a large bowl. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.

3. Press the mixture into a disk and refrigerate for at least 30 minutes.

4. Roll out the chilled dough on a lightly floured surface to a thickness of about 1/8 inch (3 mm).

5. Transfer the dough to a 9-inch (23 cm) springform pan trimming the edges to fit. Refrigerate for another 15 minutes.

6. Beat softened butter and granulated sugar in a medium bowl until light and fluffy.

7. Beat in the eggs one at a time followed by the vanilla extract.

8. Whisk together sour cream and heavy cream in a separate bowl. Beat the cream mixture into the butter mixture until smooth.

9. Pour the cheesecake batter into the prepared pan over the crust. Smooth the top with an offset spatula.

10. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.

11. Let cool completely in the pan.

12. Arrange smoked salmon slices on top of the cooled cheesecake in a decorative pattern.

13. Dot the top with softened butter and sprinkle with granulated sugar.

14. Arrange lemon and lime slices on top finishing with a sprinkle of chopped fresh dill.

15. Refrigerate the cheesecake for at least 2 hours or overnight before serving.