Bloom gelatin in a small bowl of cold water for 5 minutes.
In a small saucepan, heat red juice over low heat until gelatin dissolves.
Stir in cherries and sugar to taste.
Let cherry glaze cool slightly before assembling cake.
To assemble cake:
Once cake is cooled, cut in half horizontally to create two layers.
Place one cake layer on a serving platter and spread with cherry pudding filling.
Top with second cake layer.
Frost entire cake with cream cheese frosting.
Pour cherry frosting over top of cake, letting it drip down sides.
Decorate with reserved whipped cream and crumb topping, if desired.
Refrigerate cake for at least 3 hours before serving.
light-and fluffy Japanese cheesecake
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