1. Preheat your oven to 350°F or 175°C.

2. In a large mixing bowl, combine 250g or 2 1/4 cups of wheat flour with 115g or 1/2 cup of butter to form a crumbly dough. Press this mixture into the bottom of a 23cm or 9-inch springform pan.

3. In a separate bowl, mix 120g or 4 ounces of cold-smoked salmon slices with 120g or 4 ounces of shrimp. Add the grated zest of one lemon and a sprig of fresh dill, then gently fold the ingredients together until they're well combined.

4. In another mixing bowl, prepare 450g or 1 3/4 cups of cheesecake batter according to the package instructions.

5. Add the seafood mixture to the cheesecake batter and mix until smooth.

6. Pour the cheesecake batter over the prepared crust and smooth the top.

7. Bake the cheesecake for 40-45 minutes, or until the edges are set and the center is slightly jiggly.

8. Let the cheesecake cool completely in the pan before serving. This will help it set properly.

9. Release the springform pan sides and transfer the cheesecake to a serving plate.

10. Slice the cheesecake and serve it to your guests.