Melt the butter in a small pot. Finely chop the biscuits and walnuts in a universal chopper. Mix the crumbs, 2 tablespoons of maple syrup and butter. Lightly coat the bottom of a springform pan (24 cm Ø) with oil.
Press the crumb mixture onto it to form a smooth base. Chill for about 30 minutes.
Separate eggs. Grate ginger finely. Mix egg yolks, cream cheese, 6 tablespoons maple syrup, salt and starch. Season to taste with nutmeg and ginger. Beat the egg whites with the whisk of the hand mixer until stiff, slowly adding 50 g sugar.
Carefully fold the beaten egg white into the cream cheese mixture. Smooth the cheese mixture on the crumb base and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour.
Take it out and let it cool down on a cake rack.
In the meantime, heat the oil in a large pot. Add the corn, close with a lid. When all the corn grains are popped up, remove the pot from the heat and pour the popcorn into a bowl.
Bring 75 g sugar, lemon juice and 2 tablespoons of water to the boil in a saucepan. Continue to simmer over medium heat until the sugar caramelises slightly. Add popcorn to the caramel, mix well and immediately place on a baking tray lined with baking paper.
Spread the popcorn while still hot and let it cool down.
Soak gelatine in cold water. Mix sour cream, honey, 25 g sugar and vanillin sugar. Squeeze the gelatine, dissolve and stir in 4 tbsp. of the sour cream, stir into the remaining sour cream.
Carefully remove the cheesecake from the mould and place it on a plate. Spread sour cream on top. Pull the jam in streaks through the sour cream. Chill the cake for at least 1 hour. Spread popcorn on the cake.