Mix 100 g butter in pieces, flour, 75 g sugar, 1 packet of vanilla sugar, 1 egg and 1 pinch of salt with the dough hooks of the hand mixer. Quickly work into a smooth dough with your hands. Wrap in cling film and chill for about 30 minutes. Roll out the dough into a circle (approx. 34 cm Ø) on a floured work surface. Line a springform pan (26 cm Ø; 8 cm high) with it. Pull the dough up about 4 cm along the edge.
Prick the base several times with a fork. Put it in a cold place. Beat 100 g butter, 150 g sugar and 1 packet vanilla sugar with the whisk of the hand mixer until frothy. Separate 3 eggs and stir in egg yolks one after the other. Stir in curd and pudding powder. Beat egg whites and a pinch of salt until stiff and fold in. Pour the quark mixture onto the base and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Bring 100 g butter, 100 g sugar, honey and cream to the boil and simmer for about 5 minutes. Stir in almonds. Spread on the middle of the cake surface, leaving a rim of about 2 cn wide and bake for another 20 minutes. Remove the cake from the edge of the springform pan and let it cool in the pan on a grid.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Bring 100 g butter, 100 g sugar, honey and cream to the boil and simmer for about 5 minutes. Stir in almonds. Spread on the middle of the cake surface, leaving a rim of about 2 cn wide and bake for another 20 minutes. Remove the cake from the edge of the springform pan and let it cool in the pan on a grid. Remove the edge of the springform pan after about 30 minutes. Let the cheesecake cool down. Dust the edge of the cake with icing sugar and decorate with mint