Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

In a medium bowl, combine the flour, softened butter, sugar, and egg. Mix until the dough comes together.

Press the dough evenly into the bottom of the prepared pan. Prick the crust with a fork to prevent it from puffing up during baking.

Bake the crust in the preheated oven for about 15 minutes, or until lightly golden. Remove from the oven and set aside to cool.

In a medium saucepan, combine the poppy seeds and milk. Cook over medium heat, stirring frequently, until the mixture thickens, about 10 minutes.

Stir in the sugar, honey, and butter. Continue to cook, stirring constantly, until the butter has melted and the mixture is well combined.

Remove the saucepan from the heat. Stir in the raisins, chopped almonds, and vanilla extract. Allow the mixture to cool slightly before spreading it over the baked crust.

In a large mixing bowl, beat the farmer’s cheese with the sugar until smooth. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream, melted butter, flour, and vanilla extract until well combined.

Spread the cooled poppy seed filling evenly over the baked crust. Pour the cheesecake mixture over the poppy seed layer, spreading it out evenly.

Bake the assembled cake in the preheated oven for about 1 hour, or until the center is set and the top is lightly golden. If the top starts to brown too quickly, cover it loosely with aluminum foil.

Remove the cake from the oven and allow it to cool to room temperature. Once cooled, refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to meld and the layers to set.