Eifeler Kaesekuchen

We are invited to a get-together with some of our Relay for Life friends and everybody is bringing something. I thought I'd bring something german. I found this recipe for 'Eifeler' (Eifel is the region in Germany I'm from) Cheesecake on the internet the other day and thought I'd make that to bring to the party. I just took it out of the oven and it smells soooo good!!! Here's the recipe:
Menge Maß Zutat
150 g Mehl - 1 + 1/4 cup of flour
1 TL Backpulver - 1 tablespoon baking powder
65 g Zucker - 1/4 sugar (I used Splenda)
50 g Fett - 1/2 stick of butter melted
2 St Eigelb - 2 egg yolks
1 EL Vanillezucker - 1 tablespoon vanilla (I used liquid mexican vanilla)
1 EL Milch - 1 tablespoon of milk
500 g Quark - a little over 2 cups of Quark (how to make Quark is another post)
3 St Eier - 3 eggs
5 EL Zucker - 5 tablespoons of sugar
1 Pk Vanillepuddingpulver - 1 pack of vanilla pudding, the cook and serve kind
2 Bch Schlagsahne - 1 pint of heavy cream
2 Pk Sahnesteif (nicht unbedingt erforderlich) - 2 packs of whip it. . . I didn't use any

Aus dem Mehl, Backpulver, Zucker, Fett, Eigelb, Vanillezucker und Milch einen Mürbeteig herstellen und den erstmal 30 Minuten kaltstellen.
Mix flour, baking powder, sugar, shortening, egg yolk, vanilla sugar (or liquid vanilla in my case) and milk into dough and cool in fridge for 30 min.

Quark, Eier, Zucker und Puddingpulver verrühren. Die Sahne steif schlagen (nach Belieben mit Sahnesteif) und unter die Quarkmasse heben.
Mix Quark, Eggs, sugar and pudding. Whip heavy cream and fold it in. (I whipped the cream first, before I made the dough.)

Eine Springform ausfetten, mit dem Mürbeteig auslegen (mit Rand), und die Quarkmasse auf den Teig füllen.
Grease a pan and evenly spread the dough, don't forget the rim and fill with the Quark mixture.

Den Kuchen im vorgeheizten Backofen bei 160 Grad 60 Minuten backen.
Heat your oven to 325 F and bake for 60 minutes.

This is where I found the recipe: http://www.daskochrezept.de/rezepte/eifeler-kaesekuchen_62136.html

And here's where I get some of my measurement conversions: http://www.usa-kulinarisch.de/convers.htm

I am not always exact about my measurements, I use my grandma's saying . . . 'A little more won't hurt" :)

The cake is cooling and I can't wait to cut it.