Crust
1 cup sifted all-purpose flour
¼ cup sugar
6 tablespoons butter, softened
1 egg yolks, slightly beaten
½ teaspoon vanilla

Mix flour and sugar together in a medium-size bowl; cut in butter with a pastry blender until mixture is crumbly. Add egg yolks and vanilla; mix lightly with fork just until pasty holds together and leaves side of bowl clean. Chill 1 hour.

Roll 1/3 of chilled dough to cover bottom of a 10-inch spring-form pan. Bake at 400 degrees for 8 minutes or until lightly browned; cool. Grease sides of the spring-form pan; roll remaining dough into 2 strips about 15 inches long and 2 ½ inches wide; press onto sides of cooled pan and fit together with bottom. Refrigerate until filling is prepared.

Filling
3 cups Quark
1 ¾ cups sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla
5 eggs
2 egg yolks

Blend Quark, sugar, flour and vanilla. Beat with an electric mixer until light and fluffy. Add eggs and egg yolks, one at a time, beating well after each addition; pour into crust.

Bake in a very hot oven (475 degrees) for 12 minutes; lower temperature to 250 degrees and bake 1 ½ hours longer. Turn off oven; let cake remain in oven 1 hour. Chill

Pineapple Glaze
3 tablespoons sugar
1 tablespoon cornstarch
1 – 1 lb 4 oz can crushed pineapple
Maraschino cherries

Combine sugar and cornstarch in a small saucepan. Slowly stir in pineapple. Cook, stirring constantly, over medium heat, until mixture thickens and bubbles 1 minute; cool and spread on cheesecake. Decorate with maraschino cherries.

Best served cold. Makes 16 servings.