Pour the pastry into a freezer bag and crumble finely with a dough roll. Melt butter in a pot. Mix cookie crumbs and butter. Spread the bottom of a springform pan (26 cm Ø) with oil.
Add the breadcrumb mixture and press to a smooth base, chill.
Pour the cherries into a sieve and collect the juice. Mix the starch with 2 tablespoons of juice. Boil up the rest of the juice with vanilla sugar in a pot, stir in the mixed starch and simmer for about 1 minute, stirring continuously.
Remove from heat, carefully stir in the cherries and allow to cool.
Soak gelatine in cold water. Mix cream cheese, syrup and sugar. Whip the cream with the whisks of the hand mixer until stiff. Melt the gelatine in a small pot, stir in 2 tbsp. cream cheese cream and stir into the remaining cream.
Fold in the cream. Spread the cream on the biscuit base and pull about half of the stewed cherries into the cream. Chill the cake for at least 5 hours (preferably overnight). Carefully remove the cake from the tin and add the remaining compote.