For the crust, first melt butter in a saucepan and allow to cool slightly.
Combine flour, sugar (or syrup), vanilla and a pinch of salt in a bowl. Add the melted butter and knead everything with the dough hooks of your hand mixer to crumbles.
Now press about 2/3 of the crumble mixture as a cake crust into a greased 18cm springform.
For the cheesecake filling, simply stir all ingredients until creamy and spread on the crust.
For the raspberry layer, wash the raspberries first.
Then stir the cornstarch and 2-3 tbsp of nectar until smooth.
Pour the remaining nectar and 1-2 tbsp sugar or syrup (to taste) into a saucepan and bring to a boil.
Add the dissolved starch, bring to a boil again while stirring and simmer for about 1 minute.
Stir about 3/4 of the raspberries under the nectar and allow to cool for about 10 minutes afterwards.
In the meantime, preheat the oven to 175°C upper/ lower heat.
Spread the raspberry compote on the quark mixture, smooth it and allow it to cool.
Finally, spread the remaining dough from the base as crumbles on top of the cake.
Then bake the cake for about 60 minutes (cover with aluminum foil in the last minutes, if the cake gets too brown).
Allow to cool for approx. 4 hours after baking.
Decorate with pomegranate and berries before serving, if you like.