Pyragas „Draugystė“ -- "Friendship" cheesecake

This is a wonderful cake in the cheesecake genre. While it should be made with farmer's cheese, ricotta works well enough. The cake is delicious, and goes great with tea.
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Recipe Credits:
lithuanianintheusa.com/2019/0...)
www.lamaistas.lt/receptas/sen... (Lithuanian language)
Recipe (fills an 8 in/20cm round pie form)
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(dough)
300g flour
75g sugar
165g butter (slightly softened)
2T sour cream
1 egg
1t baking powder
flour for rolling if needed (I didn't need it)
(Fruit layer)
100g fruit preserves or jam (I used blueberry preserves)
(cheese layer)
200g farmer's cheese (can substitute ricotta)
2 egg whites
1 egg yolk
4 T sugar
1t vanilla sugar or vanilla extract
(top)
1 egg yolk for egg wash
Start the dough:
With a stand or hand mixer, cream the butter and sugar together until fully incorporated. If using a stand mixer, the paddle attachment is best here.
Add egg and blend more until a stable emulsion forms, similar to butter in appearance.
Add sour cream and blend more.
Slowly mix in the flour and baking powder. If you are using a hand mixer here at some point you will need to stop and work in the rest by hand. For a stand mixer, you can just keep adding the four a bit at a time and eventually the dough will form a ball around the paddle. You do not need to switch to a dough hook.
Form the dough into a ball, cover, and put in the freezer while working on the filling. This will help make it more solid and easy to work with.
Preheat your oven to 180C or 350F
Mix the cheese, egg yolk, vanilla, and sugar with the mixer until well incorporated.
In a separate bowl, whip the egg whites until stiff peaks form. Fold the egg white into the cheese mixture.
Remove the dough from the freezer and line your cake form with baking paper.
Divide your dough into two balls, one about twice the size of the other. Roll out the larger ball until it fills the cake form (you may need to flour the surface). Transfer it over the rolling pin into the cake form and press to shape around the edges.
Spread the fruit preserves or jam on the cake layer.
Pour in the cheese mixture. You don't have to spread this out if it is well centered.
Roll out cap from the smaller dough ball and transfer to the top. Brush well with egg yolk. You can make decorative patterns on it with a fork if you like.
Bake 40 minutes until top is nicely golden brown.
Remove from oven and let cool completely (can take a few hours) before cutting and serving.