• Preheat the oven to 350 F and place a rack in the center of the oven.

Crust

• In the bowl of a stand mixer, add in the butter, sugar, and vanilla.
• Use the paddle attachment to beat the ingredients together on medium speed until combined.
• Add in the egg and mix again. Scrape down the sides of the bowl and then add in the flour and baking powder.
• Mix once more until no more dry ingredients are visible. 
• Pour the mixed crust into a 24 cm springform pan.
• First press the crust into the sides of the pan about 2" up and then into the bottom of the pan.
• Be sure that the corner where the sides and bottom meet isn't too thick. You can do this by pressing the back of your pointer finger into the corner once the crust has been pressed into the whole pan.

Filling

• In a large mixing bowl, add in the quark, corn starch, and sugar. 
• Use an electric mixer to whisk together until smooth and combined. 
• Add in the eggs, vanilla and sour cream. Mix again to combine. 
• Finally add in the oil and heavy cream and mix once more.
• Carefully pour the filling into the pressed crust.
• Bake the cheesecake for 1 hour, rotating it after 45 minutes to ensure even baking.
• Once baked, remove the cheesecake from the oven and leave to cool on a rack until it is room temperature. 
• Then, move it to the fridge and allow it to set fully before removing the springform pan.