Preheat your oven to 350°F (175°C).

In a food processor, combine rolled oats, all-purpose flour, and brown sugar, and pulse until well mixed.

Add melted butter, vanilla extract, and salt to the mixture and pulse until a crumbly dough forms.

Press the dough evenly into the bottom of a 9-inch springform pan to form the crust.

Bake the crust for 10-12 minutes until golden brown, then let it cool.

In a mixing bowl, whip heavy cream with a hand mixer until soft peaks form, then set aside.

In another bowl, beat cream cheese and granulated sugar until smooth.

Fold melted white chocolate into the cream cheese mixture until well combined.

Gently fold whipped cream into the cream cheese and chocolate mixture.

Spread the cream mixture evenly over the cooled oatmeal crust.

In a small saucepan, combine cherries, cornstarch, and water, and cook over medium heat until thickened.

Allow the cherry mixture to cool, then spread it over the cream layer.

Chill the cake in the refrigerator for at least 1 hour.

Before serving, garnish with grated white chocolate.