Thaw the puff pastry sheet according to the manufacturer’s directions on the packaging.
Preheat your oven to 400 degrees F (200 degrees C).
Place the thawed puff pastry on a lightly floured surface and roll it out into a 13-inch by 10-inch rectangle.
Cut off 1 to 1.5-inch strips of pastry dough from each side.
Position the main pastry piece on a sheet of parchment paper.
In a small bowl, whisk together egg and water.
Brush the edges of the main puff pastry piece with the egg wash.
Place the cut-off strips of dough over the brushed edges.
Brush the strips and corners with egg wash and sprinkle with turbinado sugar.
Transfer the parchment paper with the assembled pastry onto a large baking sheet.
Bake the tart shell for 14 to 16 minutes, or until it’s puffed up and golden brown.
Once baked, cool the tart completely.
In a medium mixing bowl, mix the cream cheese until smooth.
Add the sifted powdered sugar and vanilla extract.
Spread the cheesecake filling in the center of the tart.
Top the filling with the cherry pie filling.
Slice and serve the tart, or refrigerate it until you're ready to serve.
