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For the base, mix 60 g sugar, 120 g butter, and 180 g flour into crumbles by hand.
Distribute the crumbles in a 26 cm springform pan with baking paper and press them down slightly.
In a pot, cook 500 ml milk, 100 g sugar, 50 g butter, 2-3 drops of bitter almond flavoring, and 1 packet of almond pudding powder to make a pudding.
Remove the pot from the heat and stir in 200 g ground poppy seeds.
Spread this poppy seed mixture somewhat evenly over the unbaked base in the springform pan.
For the cheesecake filling, briefly whisk together 250 g quark, 2 eggs, 200 ml liquid cream, 100 g sugar, ½ packet of vanilla pudding powder, and 2 packets of vanilla sugar.
Pour this mixture over the poppy seed filling.
Bake the cake for approximately 50 minutes at 170°C (top/bottom heat) or until the surface is golden brown, has risen slightly, and no longer appears liquid.
Let the cake cool.