Preheat oven to 425 degrees F. On a parchment lined baking sheet, place thawed puff pastry sheet and lay it flat on the baking sheet. Brush a 1/2 inch boarder all the way around the puff pastry, then fold the edges over toward the inside of the puff pastry by 1/2 inch. Using a fork, gently pierce the inside of the tart to help prevent the puff pastry from rising up. Next, take a knife and gently cut a shallow slit lengthwise, into the sides of the edges of the puff pastry. Bake for 15 minutes and let cool for 30 minutes after fully cooked

In a sauce pan, add the frozen cherries and sugar. On medium heat, cook until the cherries have softened and begin to release juices about 10 minutes. Spoon out some of the liquid from the cherries into a bowl and add the cornstarch. Mix together until cornstarch is dissolved and add back into pan. Reduce to low heat and gently simmer until the mixture has thickened, about 5 minutes. Remove from heat and let cool

Prepare pudding according to the package directions and place to the side. Add heavy whipping cream and confectioners sugar to a bowl. Whip until stiff peaks are formed and set aside

Layer the cheesecake pudding on top of the cooled puff pastry leaving a 1/2 inch boarder around the edges, then layer on whipped cream, and top with cherry compote