For the crumbles, melt 200 g butter. Mix 350 g flour, 150 g sugar and 1 packet of vanilla sugar in a bowl. Add 1 egg and the liquid butter. Use the dough hooks of the mixer to make crumbles. Press half of the crumbles in a greased springform pan (26 cm Ø) to a flat bottom and chill.
For the cheese mixture, mix the cream cheese, crème fraîche, 150 g sugar and 1 packet of vanilla sugar with the whisks of the mixer until smooth. Stir in 4 eggs bit by bit. Stir in 2 tablespoons of flour. Pour the cheese mixture into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) on the lower rack for approx. 40 minutes.
Mix the fruit spread. Take the cake out of the oven and spread the spread on top. Sprinkle the rest of the crumbles over it. Bake at the same temperature for another 30 minutes. Let it cool down. Dust with icing sugar. Whipped cream tastes good with it.
Spoon the mixed fruit spread onto the pre-baked cake by the spoonful and spread it carefully (be careful, the tin is hot!)