Prepare the Base

1. Wrap the ring of your springform pan with plastic wrap.
2. In a large bowl, mix finely crushed biscuits with melted butter and sugar.
3. Press the mixture onto the bottom of your springform pan and refrigerate while you make the filling.

Make the Filling

1. Beat the cream cheese with sugar and vanilla extract until light and fluffy.
2. In a separate bowl, beat the whipping cream until soft peaks form. Fold it into the cheese mixture.
3. Melt white chocolate in a double boiler or microwave, then add to the cheese mixture.
4. Prepare gelatin according to package instructions and add to the mixture. Combine everything and pour over the chilled crust.
5. Refrigerate while you make the topping.

Prepare the Topping

1. Combine cherry juice with cherries and sugar in a saucepan, cook on low heat until sugar dissolves.
2. Add sifted vanilla pudding powder, combine, and cook for a few more minutes, constantly stirring to avoid lumps.
3. Remove from heat and let cool for 15 minutes. When slightly cooled, pour over the cheesecake and refrigerate overnight.

Serve the Cheesecake

1. The next day, unclasp the sides of the pan, remove the cheesecake, and serve.

Note: You can use store-bought cherry pie filling for the topping.