Place crackers in a freezer bag and crumble with a rolling pin. Transfer the crumbs to a bowl, add melted butter, cocoa powder and cinnamon and mix well. Press the crumb mixture evenly into the bottom of the springform pan.
Separate the eggs. Stir together the egg yolks, cheese, sugar, lemon juice, cornstarch and poppyseed filling in a bowl until well combined. Whip the egg whites with salt until stiff and fold into the yolk mixture.
Pour the cheese mixture into the crust in the springform pan. Sprinkle the drained lingonberries on the cheese mixture in small piles and lightly press into the batter. Bake in a preheated 180°C (approximately 350°F) oven for about 50 minutes. Let cool slightly, unmold the springform pan and let cool completely. Sprinkle with powdered sugar before serving.