This is one of the cheesecake recipes that we usually use. It has a
crust that runs up the sides as well as the bottom of the cake.Can of
course be made in a springform!

Kaesekremtorte
from 'Backen Macht Freude' a Dr Oetker book
[My translation/paraphrase Any weirdness thereby is my fault LOL]

Dough:

150 g white flour
1 tsp baking powder
65 g sugar
2 egg yolks
65 g butter or margarine chilled, cut into cubes
1 tbs white flour for part of the dough

Mix flour and baking powder and sieve into a bowl. Make a well in the
centre and add the sugar and eggs yolks. Mix to a thick paste. Coat the
cubes of fat in flour and knead into the other ingredients to a smooth
dough. Roll about 2/3 of the dough to fit the base of a springform (26
cm). Add the remaining flour to the other 1/3 of the dough, form into a
roll and lay it over the base in a circle. Press it around the form to
about 3 cm height. Dock the base with a fork and bake 20-25 minutes at
175--200 C/350--400 F

Filling:

2 packs Dr Oetker Vanilla pudding powder (these are about 1.5 oz/pk;
cornstarch-base pudding. Probably the same amount of vanilla pudding mix
would work if you can't get the German ones)

1/2 litre milk (or mix of 1/4 litre milk and 1/4 litre quark whey from
draining the quark below)

200 g sugar
1/2 bottle Dr Oetker lemon extract (about 2 ml)
750 g drained quark, sieved
30 g soaked raisins or currants (optional)
3 eggwhites beaten to a stiff snow

For the glaze:
1 egg yolk plus 1 tbs milk beaten together

Mix the pudding powder and 2/3 of the sugar with 1/4 litre of the milk.
Bring the rest of the milk to a boil, remove from the heat and whisk in
the pudding powder-milk mix. Return it to the heat and bring to a boil
again with stirring.
Remove from the heat, add the extract and the sieved quark and bring to
the boil again with stirring.
Place the pudding/quark mix in a bowl, add the raisins if used, the rest
of the sugar and the beaten egg whites.
Turn the mixture into the prebaked crust and smooth the top. Brush the
top of the cake with the egg/milk mixture.

Bake at 140 C/280 F for 50--60 minutes

Any cheesecake mix would work with this crust; we do that too since real
quark is hard to come by around here.