Butter a 10-inch springform cake pan

In an electric mixer, whip butter, powdered sugar, and salt into a creamy mixture. 

Add the egg yolks and mix 1 minute more. Add flour and baking powder and mix only until the dough unifies into a ball. 

Wrap in plastic wrap and refrigerate for one hour. Using a rolling pin, roll out dough to a round shape to fit a 10-inch round springform cake pan. The dough should be about ¼-inch thick—unless you like a thick cake base, and then make it thicker. 

Place the dough in the buttered cake pan and refrigerate for another half hour. (If you have leftover dough, roll into round small balls and bake; you will enjoy amazing butter cookies.) 

Heat oven to 335°F. Bake the base for 20-25 minutes, until it becomes a nice, golden color. 

Remove from oven and cool to room temperature. 

Prepare the filling: 

 Whip the heavy whipping cream with milk and sugar into soft whipped cream.  Add the instant pudding and continue whipping until you have a solid cream. 

Fold in the soft white cheese in batches, until you have a solid mixture.  

Spread the cheese mixture evenly over the baked base. Refrigerate overnight. 

Prepare the chocolate ganache: 

Place chopped chocolate in a bowl. Bring heavy cream to a boil and pour over the chocolate, mixing well until smooth. 

Add honey and salt and mix again. When the ganache is cooled to room temperature, pour over the cake and chill together for 3 hours. 

Release from the cake form and serve.